Skillet Enchilada Chicken
Servings: 4
Ingredients
- 4 small boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons cassava flour
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 red bell pepper, sliced into 1/4-inch-wide strips
- 1/2 medium yellow onion, thinly sliced
- 1 zucchini, halved lengthwise and sliced into 1/4-inch-thick half moons
- 2 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) jarred red enchilada sauce
- 1 cup Monterey jack cheese
- 1/2 jalapeño pepper, 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 to medium. Add the garlic, bell peppers, onions, and zucchini. Sauté, stirring, until the veggies begin to soften, about 2 minutes. Add the black beans and stir to combine, then spread the mixture into a single layer.
- Nestle the chicken back into the skillet. Pour the enchilada sauce over the chicken and veggies. Top each chicken breast with 1/4 cup of cheese. Top with sliced jalapeño peppers, if using.
- Transfer to the oven and bake, uncovered, until the chicken is cooked through and the 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.
Nutrition
Calories: 336kcal | Carbohydrates: 9g | Protein: 32g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 892mg | Potassium: 668mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1303IU | Vitamin C: 52mg | Calcium: 240mg | Iron: 1mg