In a time crunch? Do you have some left-over rotisserie chicken, or chicken breast? Love Southwest flavors? If so, this is the recipe you are looking for! This could also be a great vegetarian meal by using black beans or pinto beans instead of chicken or make it a rice side with no chicken-lots of options!
Southwest Chicken Skillet:
First step is to make your rice. I used a package of Mahatma seasoned yellow rice- which is a staple in my pantry. You could also use wild rice, or even cauliflower rice. Cook your rice in 1 can of Rotel tomatoes and green chilies, and sub the water for chicken broth for extra flavor ( optional)
Prepare your vegetables:
Chop sweet bell peppers
Dice 1/2 red onion
1 cup of fresh chopped cilantro
Shred the rotisserie chicken (remove all skin) or use any fully cooked shredded chicken.
In a large sauté pan or skillet, heat the pan on medium heat, and add a bit of avocado oil, or your favorite cooking oil.
Add the peppers and onions and sauté till softened
Add the shredded chicken
Add 1 can of roasted green chilies
Next add your cooked rice
Add the fresh cilantro
Season with a bit of garlic salt and lemon pepper to taste
Stir and combine all ingredients & sauté for about 5 minutes to combine all the flavors. That's it! ENJOY!