Chicken “Nachos” Skillet

1.5 lbs. chicken tenders⠀
1 Tbsp smoked paprika⠀
1 tsp chili powder⠀
1 tsp ground cumin seed⠀
sea salt and fresh ground black pepper, to your taste⠀
1 red bell pepper, diced⠀
1 Tbsp avocado oil, or olive oil⠀

Topping ideas:⠀
6 slices of nitrate-free bacon, crispy cooked and crumbled⠀
8 ounces vine tomatoes, diced⠀
1 cup frozen organic corn, thawed⠀
15 oz black beans, rinsed and drained⠀
1/2 cup shredded cheddar cheese⠀
1- 2 jalapenos⠀
4 green onions, thinly sliced⠀

Preheat oven to 375 degrees f.⠀

In a large glass bowl add chicken tenders, with the bell pepper and sprinkle with paprika, chili powder, cumin, sea salt and pepper.⠀
Mix together with your hands to get all chicken pieces well coated with the seasoning.⠀

Heat oil in a large, oven-safe skillet over medium high heat. Add chicken and bell peppers mixture and cook, stirring for about 8 minutes, or until cooked through and nice golden brown on the outside.⠀

Once all chicken tenders are cooked, arrange them in the skillet as shown, and sprinkle on the toppings: diced tomatoes, corn, black beans and cheese.⠀

Place entire skillet in your preheated oven and bake until cheese is melted, about 4 minutes. Remove from oven and garnish with green onions and crumbled bacon on top.⠀

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