Chicken and Green Chile Skillet

Once again, Mom scored! I think Hunter licked the bowl if I remember right….

This dish is as simple as it gets. Healthy and flavorful using a variety of spices to give it a ton of flavor. I actually cheated on this one and used instant brown rice. There is absolutely nothing wrong with taking the easy route whenever necessary!

You can use the left overs and add it to a hot thermos for lunches the next day. A simple trick I like is to use my insta-hot water filtration system to add hot water to a thermos and let it sit while I heat the leftovers in the microwave. (You could also use boiling water). Then, I heat the food to piping hot, dump the water and add the leftovers to the thermos. The food stays nice and warm until they are ready for lunch.


1 1/2 pound medium chicken breast
2 cups Instant Brown Rice
1 3/4 cup water
4 oz can Mild Green Chiles
1 cup shredded Mozzarella Cheese
1 cup fresh diced Tomatoes
1 small Lime
1 tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
1/2 tsp Garlic Powder
1/2 tsp Dried Basil
1/2 tsp Sage
1/2 tsp Red Pepper Flakes
1/4 tsp Cumin
1/4 tsp Coriander
1/4 tsp Ground Mustard Seed


Combine all of the spices in a small bowl and season both sides of the chicken breasts.

Add EVOO to a skillet and heat over medium high heat.

Add chicken to a large skillet and cook about 2-3 minutes on each side until the spice mixture is seared onto the chicken. Remove the chicken and cut into bite size pieces. Add the chicken back to the skillet.

Add the instant brown rice to the skillet and stir to "toast" the brown rice, about 30 seconds.

Add water to the skillet and stir.

Cover and cook about 10 minutes until the water is absorbed, stirring occasionally.

Add the mild green chiles.

Add the diced tomatoes.

Add the mozzarella cheese.

Add the juice of 1 lime.

Stir to combine.

Enjoy with some fresh cilantro and a lime wedge for decoration.

Cheers....Lets eat!

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