Chicken & Shrimp Enchilada Skillet
Easy high-protein chicken and shrimp enchilada skillet
Servings: 8 servings
Equipment
Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ yellow onion diced (150g)
- 1 medium zucchini diced (200g)
- 11 ounces boneless skinless chicken breast, diced into bite-sized pieces
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 14.5-ounce can diced tomatoes
- 20 ounces green enchilada sauce or red enchilada sauce
- 1½ cups SFM Pinto Beans or 1 15-ounce can pinto beans, drained
- 11 ounces pre-cooked peeled and deveined frozen shrimp
- 2 cups cooked rice
Optional Toppings
- Shredded cheese
- Avocado
- Fresh cilantro
Instructions
- Place the frozen shrimp in a colander and run under cold water until thawed. Drain well and set aside.
- Season the diced chicken with the chili powder, cumin, garlic powder, salt, and pepper. Toss until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for about 30 seconds, or until fragrant.
- Add the onion and zucchini and cook for 2–3 minutes, or until they begin to soften.
- Add the seasoned chicken and cook until browned and no longer pink in the center.
- Stir in the diced tomatoes, enchilada sauce, and pinto beans. Bring the mixture to a simmer.
- Add the thawed shrimp and simmer for another 2–3 minutes, or just until the shrimp are heated through.
- Stir in the cooked rice and remove from heat.
- Serve as-is or over additional rice, if desired. Top with shredded cheese, avocado, and/or fresh cilantro.
Notes
- Find in MyFitnessPal or the MacrosFirst app by searching for, “Stay Fit Mom Chicken & Shrimp Enchilada Skillet.”
Nutrition
Serving: 287g | Calories: 304kcal | Carbohydrates: 33.5g | Protein: 30g | Fat: 6.2g | Fiber: 3.8g