I came up with this recipe as a result of not feeling like spending much time on meal prep. It was Sunday, and I didn’t have a lot of time. However, it’s important to me to prep meals for the week (at least for lunches) because I know this ensures I’ll eat healthy and save LOTS of time during the week. Sometimes I put more time into my meal preps than others. But this day, I just didn’t feel up to the task. Therefore, I thought: What can I quickly throw together that will taste GREAT and still provide me with a nutrient-dense and filling meal option? This Easy Mexican Skillet is what I came up with! I spiced up my skillet with chili powder and cumin, but use whatever you want. I served this skilled over spiralized veggies and topped with some shredded cheddar and hot sauce; however, you can eat this dish alone, over a favorite grain of choice, and with whatever toppings you prefer. PLEASE NOTE: I made a HUGE portion – good for 8 servings. I ate 4 portions during the week and froze 4 portions for another week. If you like this recipe, don’t forget to check out The Traveling Cook Abroad COOKBOOK, with over 100 fresh, authentic, and local European recipes (many of which are perfect for make-ahead lunches!
2 pounds ground chicken
1 onion, diced
2 jalapenos, diced
2 red peppers, diced
1 zucchini, diced
1 can diced tomatoes
2 cans black beans
2 cups frozen corn, defrosted
1 tablespoon cumin
1-2 tablespoons chili powder
Salt and pepper to taste
Avocado, shredded cheese, salsa, hot sauce, cilantro
Brown the meat until cooked through. Set aside.
In a large, deep pot, saute the onion and jalapenos in 1 tablespoon of high temperature cooking oil (like avocado oil) until beginning to brown over medium-high heat (approximately 3-4 minutes). Add in the red peppers and zucchini, and continue to saute for 2-3 more minutes, stirring frequently.
Stir in the browned meat and the rest of the ingredients. Adjust ingredients to taste. Serve over rice and top with garnish of choice. Enjoy!
If you like this recipe, don’t forget to check out The Traveling Cook Abroad COOKBOOK, with over 100 fresh, authentic, and local European recipes (many of which are perfect for make-ahead lunches! OR check out a couple more of my favorite recipes from the blog: Delicious Egg and Avocado Salad or Protein Packed Asian Quinoa Salad with Soy Ginger Dressing.