Southwest Chicken Skillet
This veggie-loaded chicken dish is perfect for weeknight cooking! The chicken and vegetables are so flavorful, seasoned with Mexican spices and a squeeze of lime juice at the end which brightens it all up. And bonus, it’s made all in one pot for easy cleanup! I used boneless chicken thighs which for more flavor, but breasts would also work.
This recipe is from Mary Younkin’s new book The Weekday Lunches and Breakfasts Cookbook (affil link) which is filled with so many easy home-cooked recipes that I know I’ll be making soon because they are recipes my family would actually eat! In fact, I had a hard time deciding which recipe to share because there are so many winners! Although this recipe could be cooked ahead and packed ahead for lunch for the week, it also makes a great dinner. I ate this as is, but you can also serve it over rice. Totally optional, but you can also add some queso fresco or Cotija cheese on top if you wish, although it honestly doesn’t need it!
Southwest Chicken Skillet Make Ahead Tips:
Store this in an airtight container for up to three days. Reheat on the stove, in the microwave, or covered in the oven.
If you make it, I would love to hear what you think! Please come back and leave a comment, or share and tag me! For more Chicken Recipes click here!
