This quick-cooking chicken dish comes together in a single skillet, cutting back on cleanup time, and helping get dinner onto the table with a minimum of fuss. It also happens to be delicious, and a family favorite among even the pickiest of kids.  Gina Homolka is the founder of and @skinnytaste.

Gina Homolka
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Credit: Caitlin Bensel

Recipe Summary test

30 mins
35 mins
Serves 4 (serving size: 4 oz. chicken and 1 cup vegetable mixture)


Ingredient Checklist


Instructions Checklist
  • Pulse carrots in a food processor until they resemble rice. Place in a kitchen towel; squeeze out excess liquid.

  • Season chicken with 1/2 teaspoon salt, garlic powder, and 1/8 teaspoon pepper. Heat a large, deep skillet over high. Coat with cooking spray. Add chicken to skillet, and cook 3 to 4 minutes per side. Set aside.

  • Reduce heat to medium; add olive oil, onion, minced jalapeño, and garlic. Cook, stirring constantly, about 2 minutes. Add carrots; increase heat to high, and add remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper. Cook until carrots are slightly tender, about 6 minutes. Add corn and beans; cook 1 to 2 minutes. Stir in 2 tablespoons cilantro and lime juice.

  • Place chicken on carrots. Top evenly with salsa, jalapeño slices, and cheese. Reduce heat to low; cover and cook until cheese melts, about 5 minutes. Top with tomatoes, scallions, avocado, and remaining 2 tablespoons cilantro.

Nutrition Facts

471 calories; fat 18g; saturated fat 6g; protein 38g; carbohydrates 43g; fiber 11g; sugars 10g; sodium 683mg.