Name: Mexican Chicken & Veggie Skillet with Lime Crema
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, cut into 1-inch pieces; 2 tbsp olive oil; 1 medium red bell pepper, sliced; 1 medium zucchini, sliced into half-moons; 1 small red onion, thinly sliced; 1 cup canned black beans, drained and rinsed; 2 tsp chili powder; 1 tsp ground cumin; 1/2 tsp garlic powder; Salt and pepper, to taste; 1/4 cup chopped fresh cilantro; 2 limes, zested and juiced; 1/2 cup nonfat Greek yogurt

Mexican Chicken & Veggie Skillet with Lime Crema

GingerBread3564

This Mexican Chicken & Veggie Skillet with Lime Crema is designed for weight management, sustained energy, and blood sugar control—without sacrificing any flavor. By balancing lean protein, colorful veggies, and fiber-rich black beans, this dish keeps you satisfied and energized. The toasted spices add deep warmth, while a zesty Greek yogurt lime crema brings brightness and creaminess, cutting through any richness. The recipe is fast, fresh, and perfect for busy weeknights in California, showcasing local produce. With easy steps and familiar ingredients, it’s a meal you’ll crave and feel great about eating!

Ingredients

Instructions

Season chicken pieces with salt and pepper. Let sit for 10 minutes to allow the salt to penetrate.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-6 minutes. Remove chicken and set aside.
Add remaining 1 tbsp olive oil to the skillet. Add bell pepper, zucchini, and red onion. Sauté until just tender, about 5 minutes.
Sprinkle chili powder, cumin, and garlic powder over the vegetables. Stir to toast the spices for 1 minute, releasing their aroma.
Return chicken to the skillet. Add black beans, half of the lime juice, and half of the cilantro. Toss everything together and cook for 2-3 minutes to combine flavors. Taste and adjust salt, pepper, or acid as needed (add more lime juice if desired).
In a small bowl, mix Greek yogurt, lime zest, and remaining lime juice to make a tangy crema.
Serve the chicken and veggie mixture in bowls, topped with a dollop of lime crema and a sprinkle of the remaining cilantro.