Mexican-Style Skillet Chicken
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Mexican-Style Skillet Chicken
This single-serve, diabetic-friendly dish combines juicy, fajita-seasoned chicken with a vibrant mix of sautéed low-carb vegetables and flavorful cauliflower rice.
Packed with protein, fiber, and zesty Mexican-inspired flavors, it's a healthy, satisfying meal perfect for managing blood sugar while keeping dinner delicious and exciting.
Mexican-Style Skillet Chicken (Diabetic-Friendly)
Rated 5.0 stars by 1 users
Category
Diabetic
Cuisine
Mexican
Author:
Anthony
Servings
1
Prep Time
10 minutes
Cook Time
20 minutes
Mexican-Style Skillet Chicken Recipe
Experience a burst of Mexican flavors with this quick and easy skillet chicken recipe! Perfectly seasoned with store-bought fajita powder, the tender chicken pairs beautifully with a colorful medley of sautéed low-carb vegetables and fluffy cauliflower rice.
Designed for a single serving, this dish is low in carbs, high in protein, and ideal for anyone seeking a diabetic-friendly, healthy, and flavorful meal option. Simple to prepare and full of vibrant ingredients, it’s a meal you’ll want to make again and again!
Ingredients
- Chicken:
- 1 medium boneless, skinless chicken breast (approx. 150g)
- 1 tablespoon olive oil
- Seasoning:
- 1 tablespoon store-bought fajita seasoning powder (check label for low-sodium and no added sugars)
- 1 teaspoon fresh lime juice
- Vegetables:
- ½ cup zucchini, sliced
- ½ cup bell peppers (red, yellow, or green), sliced
- ¼ cup red onion, thinly sliced
- ¼ cup cherry tomatoes, halved
- Cauliflower Rice:
- 1 cup cauliflower rice (fresh or frozen)
- 1 teaspoon olive oil
- 1 pinch garlic powder
- Salt and pepper to taste
- Garnish:
- 1 tablespoon fresh cilantro, chopped
- Optional: 1 slice of lime and 1 tablespoon of plain Greek yogurt (for serving)
Directions
Instructions: Prepare the Chicken:
Rub the chicken breast with lime juice and fajita seasoning powder, ensuring it's evenly coated. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side or until golden and fully cooked (internal temperature of 165°F/74°C). Remove from skillet and let rest for a few minutes before slicing.
- Cook the Vegetables:
- In the same skillet, add the sliced zucchini, bell peppers, red onion, and cherry tomatoes. Sauté for 5-7 minutes until tender-crisp, stirring occasionally. Remove from heat.Prepare the Cauliflower Rice:
- Heat 1 teaspoon olive oil in a separate skillet over medium heat. Add the cauliflower rice, garlic powder, salt, and pepper. Sauté for 4-5 minutes until heated through and slightly golden.Assemble the Dish:
- Plate the cauliflower rice and top with the sautéed vegetables. Slice the chicken and place it on top.Garnish with fresh cilantro and serve with a lime wedge and Greek yogurt, if desired.
Recipe Note
Nutritional Information (Approximate):
Calories: 280
Protein: 30g
Carbohydrates: 12g (from veggies and cauliflower rice)
Fiber: 4gFat: 10g
This dish is balanced, low in carbs, and bursting with Mexican-inspired flavors, making it a great choice for managing blood sugar levels.
Nutrition
Nutrition
- Serving Size
- 1
- per serving
- Calories
- Carbs
- 12 grams