Quick Fiesta Mexican Skillet

By carvalhohm

Ingredients

• 1 Tbsp Vegetable Oil
• 1/2 cup Chopped Green Onions
• 1 Large Red Sweet Bell Pepper, finely chop
• 1 Poblano Chile Pepper, chop in 1/2" pieces, or green bell pepper
• 1 (7" Yam), peeled, cut into 1/4" cubes
• 1 Ear of Corn, shuck, remove corn kernels or use 1 cup thawed frozen corn
• 2 cups Boneless, skinless chicken breasts, cut into 1/2" pieces
• 3 Garlic Cloves, minced
• 1/2 tsp Mexican or Regular Seasoning Salt
• 1/4 cup Fat-free, less-sodium chicken broth
• 3 Tbsp Fresh Lime Juice
• 1 Tbsp Light Golden Corn Syrup or Agave Syrup
• 1 tsp Hot Sauce
• 1/4 cup (or More) Chopped Cilantro

Details

Adapted from chicken.betterrecipes.com

Preparation

Step 1

Heat large nonstick skillet over medium-high heat; add oil. Stir in onions, red pepper, poblano pepper, yam, and corn kernels until beginning to roast and turn brown, about 6 minutes. If skillet is 11-inches or larger move roasted mixture over to one side of pan and add chicken and garlic to other side of pan. Place side of pan with chicken directly over heat source. If skillet is small, transfer roasted mixture into large bowl and then cook chicken and garlic in skillet. Saute chicken and garlic over medium heat, stirring frequently, until chicken is just about done, about 6 minutes. Sprinkle chicken with seasoning salt. Stir and combine roasted vegetables and chicken; add chicken broth, lime juice, syrup, and hot sauce; cook 1 minute. Remove from heat; stir in cilantro and serve. Salt to taste using additional hot sauce or cilantro, if desired.