Chicken Fiesta – the possibilites are endless!

So the other day I had a pretty busy day at work, which sadly those busy days are getting more and more frequent and by the time I got home I was exhausted – mentally and physically.  However when I walked in I could hear the hammer, saw and some thing that I swear was boring a hole in my basement wall.  Mr. Fantabulous was working hard on the remodeling downstairs. This has a been a very, VERY long process and arduous task to undertake especially when you’re a 1-man (and sometimes 1-wife) job.  Now I’m not allowed to touch the power tools (well okay I can pick it up and hand it to him) but I’m not allowed to actually use it.  Sucks as I sooooooooo want to use the nailer on something!  LOL

As my baby came upstairs I could see the tiredness in his gorgeous face. He was beat; more so than ever.  I gave him some Gatorade and said dinner would be done in about 30ish.  He took a quick break and by the time I returned to the kitchen from changing he was downstairs back to work.  That man is a work horse to say the least!

I knew I wanted high protein to help give him some more energy so I opted for chicken, beans and veggies. I was going to make a tart but opted to make a Chicken Fiesta filling that could be used in a multitude of ways – in a tart, as a fajita filling, as a muffin appetizer, as a topping over rice or quinoa.  The sky’s the limit with this.

I get to chopping, dicing, sauteing and stirring.  About 20 minutes into it I hear coming from downstairs, echoing through the laundry chute (OMG honey that smells AMAZING!  What is that??? Is it done yet?). I grin to myself (I so love his praise), chuckle, then stick my head down the chute and tell him that he has another 15 minutes.

I grab some foil, put some tortillas in it and toss them in the oven for 10 minutes. While they are heating up, I cover the pan and turn it to simmer just to keep it warm. I then whip up a quick batch of my killer Guacamole and grab some Salsa from the fridge (I ALWAYS have this one hand!).  Since I already had the oven on I also made some quick Fiesta Chicken Muffin Appetizers so I could have lunch for the next day.

People seriously.. this was so amazing that words do not do it justice to say “This was awesome”.  It’s so good.  Really, REALLY good!  And what I love the most about it is you can easily modify this.  Had I had corn on hand I would have so roasted some corn and added this to it, same with some jicama too!

I mean LOOK how gorgeous that is!  I almost didn’t want to share this recipe.. *almost*!  🙂

I then call my baby up for dinner and I swear he ran from downstairs to the kitchen.  He opted for fajitas but then spied the muffins and the quinoa salad with this on it.  He then said “Um honey?  How much did you make?  Are we getting company?”  LOL  I just smiled and said that I made enough for leftovers for him, the muffins were for lunch and the Chicken Fiesta Quinoa salad we can have tomorrow for dinner.

FYI… when I got home the next day… there was NONE of this left! LOL  Fortunately I did manage to get 2 of the muffins in my lunch.

If this recipe looks familiar, it’s loosely based on my Biscuit Crusted Summer Fiesta Tart.

Chicken Fiesta – the possibilites are endless!

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Find more fantabulous recipes, tips and tricks at www.thekitchenwhisperer.net. Also, join our TKW Family on Facebook

• Author: The Kitchen Whisperer

Ingredients

• 2 tablespoon extra virgin olive oil
• 4 boneless, skinless chicken breasts, cubed
• 1 cup red pepper, cut into strips
• 1–2 green onions, chopped (white and green)
• 1 tablespoon garlic, minced
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked pepper
• 2 tablespoon fresh cilantro, chopped
• 1 small can chopped green chilis, not drained
• ½ teaspoon smoked paprika
• 1 teaspoon chili powder
• 3/4 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 dash cayenne
• 1/2 lime juiced
• 1 can black beans, rinsed and drained

Cook Mode Prevent your screen from going dark

Instructions

1. Heat the oil in medium heat.
2. Add the peppers and onions to the pan and sauté for 5 minutes.
3. Add the garlic and cook for 3 minutes.
4. Add the chicken, cilantro, seasonings and mix.
5. Cook for 3 minutes, stirring to incorporate the spices.
6. Add in the lime juice and stir.
7. Continue cooking for 4-5 minutes or until the chicken is done.
8. Add in the beans and cook for 2 minutes.
9. Remove from heat and garnish with fresh cilantro

Look at just what 1 recipe, 1 pan can make!  I had 3 different dinners or lunches made in under 30 minutes!

Save For Later!