Monday, October 17, 2016

Healthy Ranch Chicken Skillet

This was uber YUMMY!!!  Ross said "this is a new fav of mine".  It was a little running because I put more chicken broth then asked for, so stick to that measurement!!!  YUMMY :)
4 serving 1 ½ green,1 blue1 yellow, 1 red

2 tsp olive oil
1 pound thin sliced chicken breasts, cut into bite sized pieces
1/2 red onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 large zucchini, chopped
1/2 can black beans, drained and rinsed
1/2 cup instant brown rice (uncooked) OR 1/4 cup quinoa, rinsed (uncooked)
1 can fire roasted diced tomatoes, undrained
1/2 cup low sodium chicken broth
1 cup cheddar cheese, shredded
Fresh cilantro, for garnish

ranch seasoning
1 tsp Dill
1 tsp garlic powder
1 tsp onion powder
1 tsp dried minced onions
1 T parsley
1/4 tsp black pepper
1/2 tsp sea salt

In a 12" skillet, heat oil on medium high. Add chicken, onions and ranch seasoning blend. Saute and stir often for 2 minutes.

Stir in bell peppers, zucchini, beans, tomatoes, rice and chicken broth. Bring to a boil, then cover. Simmer on low for 5 minutes or until chicken is no longer pink in the center and rice is tender.

Sprinkle cheese evenly over skillet, cover and let stand for 5 minutes, until liquid is absorbed.  Top with Cilantro and serve!

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