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Mexican Ground Chicken Skillet
with poblanos

Active: 30 min Total: 30 min
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.


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


  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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  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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