Skillet Enchilada Chicken
Servings: 4
Ingredients
- 4 small boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons cassava flour sub all-purpose
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves minced
- 1 red bell pepper sliced into 1⁄4-inch-wide strips
- ½ medium yellow onion thinly sliced
- 1 zucchini halved lengthwise then sliced into ¼-inch-thick half moons
- Two 15-ounce cans black beans drained and rinsed
- One 15-ounce jar of red enchilada sauce
- 1 cup Monterey jack cheese
- ½ a jalapeño thinly sliced (optional)
- Fresh cilantro leaves for serving
Optional for serving:
Instructions
- Preheat the oven to 375℉.
- Season both sides of the chicken with salt and pepper. Add the cassava flour to a shallow bowl and dredge each chicken breast in the flour, shaking off any excess. Set aside.
- In a large deep oven-safe skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown on both sides, about 3 minutes per side. Remove from the skillet and set aside. The chicken will not be cooked through as it will finish cooking in the oven.
- Reduce the heat beneath the skillet to medium and add the garlic, bell pepper, onion, and zucchini. Sauté, stirring, until the veggies begin to soften, about 2 minutes. Add the black beans and stir to combine then spread the veggie mixture into a single layer.
- Nestle the chicken back into the skillet then pour the enchilada sauce over the chicken and veggies. Top each chicken breast with ¼ cup of cheese. Top with jalapeño slices, if using.
- Place into the oven and bake, uncovered, until the chicken is cooked through and cheese is melted and bubbly, about 10 minutes.
- Remove from the oven and top with fresh cilantro. Serve as-is or with Cilantro Lime Rice, if desired.