Mexican Skillet Dinner

Here’s what you need

For the Mexican Spice Blend:

• 1 teaspoon ground cumin
• 1 Tablespoon garlic powder
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• 1 lime, juiced
• ¼ teaspoon liquid stevia
• 1 Tablespoon fresh cilantro, minced
• 1 teaspoon fresh jalapeno, seeded and minced

For the Skillet:

• 6 boneless, skinless chicken breast halves
• 1 teaspoon olive oil
• 1 yellow onion, chopped
• 2 Roma tomatoes, chopped
• 1 Tablespoon garlic, minced
• 2 teaspoons kosher salt
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cayenne
• 1 (15oz) can black beans, rinsed
• 1 (15oz) can pinto beans, rinsed
• 1 (15oz) can white beans, rinsed
• 1 avocado
• ½ cup pico de gallo
• ¼ cup fresh cilantro, minced

Instructions

1. Combine the spice blend in a small bowl. Rub the spice blend over all of the chicken pieces. Place in a ziplock bag in the fridge to marinate for an hour, up to overnight.
2. Preheat the oven to 425 degrees F. Place the olive oil in a large, oven-safe, skillet over medium-high heat. Add the onions, cooking until soft, about 5 minutes.
3. Stir in the tomatoes, garlic, salt, cumin, cinnamon and cayenne. Sauté for 3 minutes. Add the rinsed beans and bring to a simmer, about 4 minutes.
4. Arrange the marinated chicken breasts over the top of the bean mixture. Bake, uncovered, for 20-25 minutes. Top with sliced avocado, pico de gallo and fresh cilantro. Enjoy!

Nutritional Analysis

322 calories, 14g fat, 14g carbohydrate, 3g sugar, 829mg sodium, 6g fiber, and 35g protein.