LEAN-CHILADA CHICKEN SKILLET
??LEAN-CHILADA CHICKEN SKILLET??This lean-chilada chicken skillet is sure to satisfy all your Mexican food cravings while staying LEAN! This dish is jam packed FULL of flavour - which is key to eating healthy yet satisfying meals! Not only is this dish leanlicious, but it is also super easy and quick to make, with a combined prep and cook time of only 15 minutes! ??Don’t let the short prep time fool you, this lean-chilada chicken skillet has a TON OF SPICES and FLAVOUR which are super beneficial to your health. Cayenne pepper is one of my go to spices — it adds a bit of heat to your dish, and it helps to give your immune system a boost! I like to add a little extra Cayenne to my lean-chilada chicken, with 4 teaspoons making it extra spicy! If you want to stick to medium or low spice, only add 1-2 teaspoons to keep it manageable while still getting all the benefits!! Further, for the spice lovers, I add even more heat with a few extra chills which will help speed up your metabolism and melt away that PHAT! Next, the garlic in the lean-chilada chicken skillet helps boost your immune system while adding some LEANMAZING flavour and zest that will have your taste buds craving more!! LEAN WARNING: After devouring this delicious dish, make sure that you have a couple pieces of gum handy for dessert! ??Next, cauliflower rice is another one of my go to ingredients for many of my lean meals. It is the perfect compliment for so many dishes and a perfect rice substitute, which is also SUPER LEAN! You can find cauliflower rice in the frozen isle of most grocery stores., which also means that you can keep it on lay away in YOUR freezer until you need it without worrying about it spoiling! I like cauliflower rice because it is super easy to make; It takes is a couple minutes in a pan on medium heat to defrost and soften, and it’s ready to go! Depending how soft you like your cauliflower rice to be, you can cook it for longer or shorter after it is defrosted, I usually cook it for about 5-6 minutes.For this particular dish, I chose to use an olive oil infused with garlic and chili oil, just to add an extra layer of flavour. DON’T WORRY if you don’t have this kind of olive oil available to you, any kind of olive oil will work! You can also choose to substitute the olive oil with any other kind of oil depending on what kind of flavour you want to add, such as coconut oil or peanut oil.Give this dish a try, and make sure to COOK ALONG WITH ME IN the NEWEST EPISODE OF COOKING LEANNESS!!
Here’s how to make it:
LEAN-GREDIENTS (4 Servings):
2 tbsp olive oil
2 cups of cooked diced LEAN chicken breast (about 2-3 boneless skinless breasts)
½ cup canned diced or sliced tomatoes
½ cup chicken stock
⅓ cup corn off the cob (canned, frozen or fresh)
2 tsp chile powder
2 tsp chile pepper (optional)
2 tsp cayenne pepper
1 tsp ground cumin
1 tsp garlic powder
1 127ml can green chiles (optional)
½ tsp oregano
2 cups Mexican cheese mix, grated
⅓ cup cilantro
Dice up the LEAN chicken into small cubes and then set aside.
In sauce pan over medium heat, drizzle in olive oil.
Once the Olive Oil is warm, add the cauli rice to the pan and cook. (I personally like to leave the cauli rice on a little longer so it is slightly browned) This should take 5-6 mins.
Add the bite sized chicken cubes to the pan and cook for a few minutes (or until almost fully cooked)
Now it’s time to add the rest of the ingredients to the pan, EXCEPT for the cheese and cilantro
Mix everything up, let it cook for 4-5 minutes.
Add 1 cup cheese and cilantro, lean-remix it up!
Turn to low heat, add remaining cheese on top, cover and cook 2 minutes, or until cheese is melted
Serve it up!
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