Southwest Chicken Skillet
 
Prep time
Cook time
Total time
 
This Southwest Chicken skillet is all made in one pan which makes for a quick and easy weeknight dinner with minimum effort and clean up required! Try it for your next Mexican food night.
Author:
Recipe type: dinner
Cuisine: Mexican
Serves: 6
Ingredients
  • 1 cup uncooked Couscous
  • 1 cup uncooked Couscous
  • 1 cup salsa
  • 1 cup salsa
  • 2 cups Boneless chicken tenders, cooked and shredded
  • 2 cups Boneless chicken tenders, cooked and shredded
  • 1 (15 oz.) can black beans
  • 1 (15 oz.) can black beans
  • 1 Tbsp chili powder
  • 1 Tbsp chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 2 cups chicken broth
  • 2 cups chicken broth
  • 1.5 cups Sargento Fine Cut Shredded 4 Cheese Mexican Cheese
  • 1.5 cups Sargento Fine Cut Shredded 4 Cheese Mexican Cheese
  • 3 green onions, sliced
  • 3 green onions, sliced
Instructions
  1. In a large skillet, combine the couscous, salsa, chicken, black beans (drained), chili powder, cumin, and chicken broth. Stir until everything is fully combined.
  2. Place a lid on the skillet, turn the heat on to med-high, and let the skillet come to a boil. As soon as the skillet comes to a boil, turn the heat down to low and let it simmer for 20-25 minutes. Make sure it is simmering the entire time, turning the heat up slightly if needed (you should be able to hear it simmer quietly).
  3. After 20-25 minutes, turn off the heat, remove the lid, and fluff the mixture with a fork. All of the liquid should be absorbed and the couscous should be tender. Sprinkle shredded cheese over top, replace the lid, and let it sit for a few minutes, or until the cheese is melted.
  4. Meanwhile, slice the green onions. Sprinkle the green onions over the melted cheese and serve hot.
Recipe by Wishes and Dishes at https://wishesndishes.com/southwest-chicken-skillet/