Recipe: Skillet Chicken Chili

There’s nothing like wilted lettuce on chicken Cesar night to spark some creativity, especially since I’ve been binge watching Cutthroat Kitchen on Netflix. So here is my sabotage ready recipe for Skillet Chicken Chili.

Skillet Chicken Chili

Start by cutting up some chicken breast into bite sized-ish pieces. Heat a little olive oil in a skillet and add in the chicken. Season the chicken with salt, pepper, garlic powder, chili powder, onion powder, oregano, ciltantro, crushed red pepper flakes, and a dash of paprika. Let the chicken get mostly cooked through. Drain a can of light pinto beans and toss in. Add about 1.5-2 cups of canned sliced or crushed tomatoes. Simmer on a medium-low heat for about 10 minutes and enjoy!

I served it with tortillas and some fruit and the boys loved it. This would also be great with some yummy cornbread and cool watermelon. Yummmm.

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