Mexican Skillet

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Healthy, delicious recipe everyone will love. Substitute firm tofu for the chicken for vegans/vegetarians. Delecious both ways. My family doesn't even know the difference :D

Preparation time:
Cooking time:

Serves: 8

Dietary guidance: v v 


1lb boneless skinless chicken breast, cut into cubes
1 c zucchini
1/2 c sweet red peppers
2 c cooked barley
2 t olive oil
15 oz canned black beans, rinsed and drained
14 1/2 oz Mexican stewed tomatoes
8 oz tomato sauce
1/2 t ground cumin
1/4 t kosher salt (optional)
1/4 t freshly ground black pepper
1 c shredded soy pepperjack cheese
1 t chili powder
Chopped avocado, optional
1/4 t cayenne pepper, optional (Kick it up a bit if you like a bit of spice otherwise quite mild)


In a large non-stick oven proof skillet, cook chicken over medium heat until no longer pink. Set chicken aside. In the same skillet, saute the zucchini and red pepper in oil for 2 minutes or until crisp tender.

Stir in the chicken, barley, beans, tomatoes, tomato sauce, cumin, salt and pepper. Cover and bake at 350 for 30 minutes. Sprinkle with cheese. Let stand for 5 minutes before serving. Garnish with avocado if desired.

I've substituted firm tofu for the chicken and it is just as delicious

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