Happy.Healthy.Fit

Chicken Enchilada Skillet

Threw this together the other night, and it turned out way better than I had imagined!  I love that it uses simple ingredients that you already have laying around the house, and isn’t as “high carb” as some other enchilada recipes.  Also – with it being so hot in the summer, I try not to use the oven very much – which makes this recipe definitely summer friendly, because it’s all on the stove!  Win win!

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Chicken Enchilada Skillet

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2-3 boneless, skinless chicken breasts, cut into cubes (about 1 inch in size or so)
  • 1/2 red onion, chopped/diced
  • 2 garlic cloves, minced (I used 2 tsp of minced garlic from the store)
  • Olive oil spray
  • 1 cup Green chile enchilada sauce (I used Frontera)
  • 1 bell pepper, diced
  • 1 can pinto beans, drained and rinsed (you can swap in black beans but the hubs prefers pinto so that’s what I used)
  • 1 cup frozen corn/1 can corn
  • 4oz can diced green chiles, optional (this adds a kick – and we loved it!)
  • Cauliflower rice, cooked (I use the frozen kind and toss it in the microwave – could also use brown rice instead!)
  • ½ tablespoon of chili powder
  • ½ – 1 tsp cumin
  • Shredded cheddar cheese (optional, for topping)
  • Avocado slices (optional, for topping)
  • Hot sauce/salsa (optional, for topping)

Directions

  • Spray skillet with olive oil and turn stove/burner to medium heat. Add chicken, cook thoroughly until no longer pink in the center, about 6-8 minutes or so.
  • Remove chicken, set aside. Spray skillet again with olive oil spray.
  • Add onion, garlic, and bell pepper – stir intermittently to prevent sticking and cook until onions are fragrant (and/or a little translucent).
  • Add enchilada sauce, corn, green chiles, pinto beans, chili powder, and cumin, stir frequently. Allow to heat through thoroughly.
  • Add chicken back to skillet and mix well. Once heated through, turn off burner and remove skillet from heat.  Sprinkle cheddar cheese (if using) on top, cover skillet, and allow cheese to melt, approximately 2-3 minutes.
  • Serve over cooked brown rice or cauliflower rice, and top with the optional toppings above – enjoy!!

This simple recipe is quick and easy – I hope you like it as much as we did!

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Chicken Caesar Salad – Healthified

Get your grills going, friends!  This Chicken Caesar Salad is deeeelish, and we love to grill the chicken, but you can certainly put it in the oven if you’d like.  This is a classic salad, with a little modification to make it “healthified” – the hubby still loved it, so hopefully you will, too!  Great for summer nights when it’s hot out and you want something light and easy.

Chicken Caesar Salad

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 3-4 boneless, skinless chicken breasts, cut in half lengthwise
  • Grilling spray (optional, but my hubby likes to use it when we grill)
  • Romaine lettuce (you can buy it chopped or buy it all intact and wash and chop it yourself – up to you!)
  • 2-3 roma tomatoes, chopped
  • ½ red onion, thinly sliced
  • Shredded parmesan cheese
  • Caesar salad dressing (I use a yogurt based dressing by Bolthouse {see photo below} – tastes delicious and is much better for you!)

Directions

  • Spray grill grates with grill spray and set to medium (about 50%) heat.
  • When hot, place chicken on the grill. Grill for approximately 7 minutes, then flip, cook for another 7 minutes.  May need to flip one more time and grill an additional 2-3 minutes – just make sure the inner temperature is at least 165F.
  • When chicken is fully cooked, remove from grill and allow to cool for a few minutes. Then cut into 1” slices.
  • Place desired amount of romaine lettuce, chopped tomatoes, and thinly sliced red onion in your bowl/plate (whatever you’re using). Feel free to be generous with your servings – you really can’t go wrong with veggies!
  • Next add chicken and sprinkle a small amount of parmesan cheese (keep it to 2Tbsp or less) over your salad.
  • Drizzle with dressing (again, 2Tbsp or less) and enjoy! May crack some black pepper over the top as well.

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This dressing is AMAZING and SO much healthier for you!!

This recipe is so delicious, and there’s absolutely no need for croutons.  You won’t even miss them!  Be sure to comment if you try it out! 😉

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