Looking for a quick and tasty weeknight meal when time is a luxury you just can’t afford?! Look no further! Not only is it quick and easy, but it’s insanely delicious, too!!! I can’t say enough good things about the flavor! I love anything with a Tex-Mex flair and everything in this recipe blends together perfectly. I’ve been making this one for several years and it never disappoints.
Ingredients
1 tsp. olive oil
1 lb. boneless, skinless chicken breasts – cubed
2 red bell peppers, cut into thin strips
2 C. frozen broccoli florets, thawed
1 tsp. cumin
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. garlic salt
1/2 tsp. chili powder
1 C. cooked brown rice
Directions
- First things first. Slice your peppers and cube your chicken. If you’re adding the brown rice to this dish, go ahead and cook that up, too.
- Add the oil to a large skillet or wok and heat on medium high and add cubed chicken. Cook until chicken is heated through and lightly browned on the outside.
- Add peppers and broccoli to the pan of chicken and cook until the veggies are browned…about 5-8 minutes or so.
- Add the cumin, cayenne, paprika, garlic salt, and chili powder to the veggie & chicken mix. You’ll want to add about 2 TBSP. of water to the skillet to help coat everything with the spices. Mix well until combined and coated.
- Heat until the water is absorbed and then toss in the cooked rice. Mix until combined and then remove from heat.
- Serve and ENJOY!!!
Notes
- If you’re wanting to tone down the spice, leave out the chili powder and decrease the amount of cayenne
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