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Week of 8/12/19

Mexican Ground Chicken Skillet
with poblanos

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Mexican Ground Chicken Skillet
This paleo-friendly stove-top twist on the classic enchilada is fast, easy, and offers a variety of flavors and textures in just one pan.
Smarts: Don’t let the sauce simmer too long and over-reduce. You want enough sauce to coat the ingredients without completely saturating them.
Tags
Low Calorie, Make Ahead, Freezer Friendly, Quick and Easy
Proteins
Ground meat
Cuisines
Latin
Save recipe
101

Ingredients

Metric
Servings:
4
Red Enchilada Sauce with Adobo:
  • Oil, cooking - 1 Tbsp
  • Cumin, ground - 1 tsp
  • Oregano, dried - 1/4 tsp
  • Garlic powder - 1/4 tsp
  • Tomato paste - 3 Tbsp
  • Adobo sauce - 2 tsp (from a can of chipotles in adobo)
  • Stock, any type - 1 cups
Mexican Ground Chicken Skillet:
  • Onions, medium - 1 , diced
  • Poblano peppers - 2 , diced
  • Zucchini - 1 lb , cubed
  • Cilantro leaves - 2 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Chicken breast, ground - 1 1/2 lbs
  • Red Enchilada Sauce (ingredients listed separately) - ~1 cup
  • Pepitas / pumpkin seeds - 1/4 cup

Prep

  1. Make enchilada sauce - Combine oil (portion for the sauce), cumin, oregano, and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste, Adobo sauce, and stock. Simmer for 5 minutes to let the flavors come together. Taste and add more Adobo sauce if you’d like it spicier. Season with some salt and pepper. (Note: The sauce should be thin. Don’t let it simmer too long and over-reduce.) (Can be done up to 5 days ahead)
  2. Onions / Peppers / Zucchini - Prep as directed. Combine onions and peppers. Store zucchini in a separate container. (Can be done up to 5 days ahead)
  3. Cilantro - Chop cilantro.

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Make

  1. Heat a large skillet with oil (portion for chicken) over medium-high heat. Add onions and peppers with a pinch of salt. Saute until soft, ~4 minutes.
  2. Add chicken, breaking apart, and saute until nearly cooked through, 5 to 6 minutes.
  3. Add zucchini and saute until it begins to soften, ~2 minutes more.
  4. Pour sauce over top. Stir until sauce begins to simmer, ~1 minute. Taste and season with some salt and pepper, if needed.
  5. Serve chicken skillet with cilantro and pepitas on top. Enjoy!

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