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Flat Belly - Mexican Chicken w/Pepita Sauce


From "Flat Belly Diet Cookbook", Enjoy!

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Rate this recipe 4.3/5 (16 Votes)


  • 2 tsp canola oil
  • 1/2 onion, chopped
  • 1/2 red bell pepper, chopped
  • 1 tsp ground cumin
  • 1 tsp chopped fresh oregano
  • 1/4 tsp salt
  • 1 tbsp flour
  • 1/4 tsp freshly ground black pepper
  • 1 cup reduced-sodium chicken broth
  • 1 lb boneless, skinless chicken tenders
  • 1/2 cup pumpkin seeds


Cooking time 25mins


Step 1

1.) Heat the oil in a large nonstick skillet over med-high heat. Add the onion, bell pepper, cumin, oregano, and salt. Stir to mix. Cover and cook over medium heat, stirring occasionally, for 3 minutes or until the vegetables have softened.

2.) Add the flour and black pepper. Stir so the flour thoroughly coats the vegetables. Add the broth and cook, stirring constantly, for 2 minutes or until thickened. Add the chicken. Cover and simmer for 10 minutes or until the chicken is cooked through. Add the pumpkin seeds and stir into the sauce.


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