The Scoop
Expensive taste and low budget?
This one-skillet Tex-Mex miracle is the only energy you need when your bank account is giving "college budget", but your taste buds are demanding a total flavor flex. Letting smoky ancho chili powder and warm cumin sear directly onto the chicken before simmering everything down with bright salsa and frozen Southwest veg is the ultimate low-effort, high-reward move.
It’s snappy and loaded with colorful toppings that turn basic pantry hunting into an absolute weeknight victory.
Ingredients
For the chicken:
- 1 1/2 teaspoons ancho chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- salt, to taste
- ground black pepper, to taste
- 4 (6-ounce) chicken breasts, boneless and skinless
- 1 1/2 tablespoons olive oil
- 1/3 cup low-sodium chicken broth
- 1/2 cup salsa
- 1 (14-ounce) package frozen Southwest-style blend vegetables
Optional toppings:
- 1 avocado, diced
- 1 tomato, chopped
- cilantro, chopped, to taste
- lime wedges, to taste
Directions
- Combine the chili powder, the cumin, the garlic powder, and 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper in a bowl.
- Coat the chicken breasts with the seasoning mix.
- Heat the oil in a large skillet over medium-high heat.
- Add the chicken and cook until the bottom is browned, about 6-7 minutes.
- Flip and cook the reverse side, reducing the heat as necessary.
- Once the chicken breasts are fully cooked through, reading 165 degrees F when checked with a meat thermometer, then pour the broth and the salsa over the chicken.
- Add the frozen vegetables.
- Taste the chicken mixture and season with the salt and the pepper, as needed, and stir.
- Reduce the heat to medium and cook until the vegetables are warmed through.
- Top with the avocados, the tomatoes, and the cilantro.
- Squeeze the lime over the chicken and serve!
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