Creamy Mexican Style Chicken Skillet
Last week I knew I wanted to make a simple meal full of veggies and protein that I could reheat all throughout the week! My favorite kind of meal honestly. When I told my husband I wanted to make a Mexican style skillet dish he suggested I use a red enchilada sauce… but I knew I wanted to make something SO much better. Don’t get me wrong, I’m all for grabbing the simple canned sauces at the grocery store. They get the job done and taste pretty good! For this dish though I wanted to make a creamy avocado cilantro sauce with a sour cream base, and boy did it turn out incredible. Probably could have slurped it up alone, but don’t worry I didn’t do that.
To be honest this dish turned out even more incredible than I was expecting! The tender chicken was cooked to perfection with Mexican style seasonings, and then mixed together with fire roasted corn and zucchini. I added Israeli couscous to make this dish more substantial. The crema is what really takes the cake though! Sour cream is blended together with avocado, cilantro, and fresh lime juice that adds the BEST flavor to this dish. It has a rich creamy blend of flavors that everyone will love.
Creamy Mexican Style Chicken Skillet
Ingredients
- ~1.5 lb cut into 1" cubes
- 2 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/4 tsp. paprika
- 2 tbsp. olive oil
- 2 medium zucchini cut in quarters
- 1, 12 oz., bag of frozen fire roasted corn
- 1 cup Israeli pearled couscous
- 1.5 cup chicken or vegetable broth
- 1 cup sour cream
- 1/4 cup loosely packed cilantro
- 1/2 avocado
- Juice of 1 lime
- 1 tbsp. water
Instructions
- After cutting the chicken into cubes, place it in a bowl and mix it together with the chili powder, cumin, garlic powder, and paprika.
- Heat 1 tbsp. of olive oil over medium high heat in a large skillet. Add chicken to the skillet and let cook about 10 minutes, or until it is cooked through. Make sure to flip to ensure if cooks evenly.
- Remove chicken from the skillet and add 1 tbsp. of olive oil. Add the zucchini to the skillet with a dash of salt and pepper. Let sauté about 5 minutes, stirring occasionally.
- Add the corn to the skillet with the zucchini and let cook about 7 more minutes, stirring occasionally.
- While the veggies are cooking, bring the broth to a boil in a small pot. Once the broth is boiling add the pearled couscous and place the lid on the pot. Let cook about 13 minutes or until it is tender. (Note: please read the specific directions for the couscous you purchase and follow directions as noted on the package).
- For the cilantro avocado crema, mix all ingredients together in a food processor until blended smooth.
- Finally, mix it all together! Add the chicken, couscous, and crema to the skillet. Stir together and let heat about 1 minute over low heat. Serve and enjoy!