Cookwith

Name: Spicy Mexican Chicken Skillet (High-Protein, Low-Carb)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.5 lbs boneless, skinless chicken breasts; 2 tbsp olive oil; 1 medium red onion, thinly sliced; 2 cloves garlic, minced; 1 fresh jalapeño, thinly sliced (seeds removed for less heat); 2 tsp chili powder; 1 tsp smoked paprika; 1 tsp cumin; 1/2 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup fresh cilantro, chopped (plus extra for garnish); 1 lime, cut into wedges; 1/2 cup shredded reduced-fat Mexican cheese blend; 1/2 cup plain Greek yogurt (for serving); 1 avocado, sliced (optional)

Spicy Mexican Chicken Skillet (High-Protein, Low-Carb)

miradugm

This Spicy Mexican Chicken Skillet remains a vibrant and flavorful dish even without the bell peppers. Juicy chicken breast is seared with a bold blend of spices, onions, garlic, and jalapeño, delivering the perfect balance of heat and freshness. Finished with a squeeze of lime and a sprinkle of melted cheese, this high-protein, low-carb meal is perfect for weeknight dinners or meal prep. The creamy Greek yogurt and optional avocado add richness and a cooling contrast to the spicy skillet. Enjoy it on its own or use leftovers in salads or lettuce wraps!

Ingredients

Instructions

Slice the chicken breasts into thin strips. In a large bowl, toss with chili powder, smoked paprika, cumin, oregano, salt, and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken strips and cook, stirring occasionally, until golden and cooked through (about 6-8 minutes). Remove chicken to a plate and cover loosely.
Add remaining olive oil to the skillet. Add sliced onion and garlic. Sauté for 4-5 minutes until slightly softened.
Add the jalapeño and cook for another 1-2 minutes until fragrant.
Return the chicken to the skillet and toss to combine. Cook for another 2-3 minutes to meld flavors.
Turn off the heat. Sprinkle with shredded cheese and cover for 1-2 minutes to melt.
Stir in chopped cilantro and squeeze juice from half the lime over the skillet.
Serve hot, topped with Greek yogurt, avocado slices (if using), extra cilantro, and remaining lime wedges on the side.