Mesquite Chicken Skillet

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Mesquite Chicken Skillet

Recipe Makes 5 Servings. Each Serving Is:

Cals

442

Protein

39g

Carbs

52g

Fat

8g

Ingredients

  • 3 boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • 1.5 c. raw basmati rice
  • 700 ml (1 jar) chicken bone broth
  • 3 c. asparagus, chopped
  • 1 c. onion, chopped
  • 1 c. celery, chopped
  • 1 c. carrots, chopped
  • 2 cloves garlic, minced
  • 1 pkg clubhouse Mesquite marinade mix
  • 1/2 c. shredded cheddar or Mozzarella cheese
  • Salt & pepper

Directions

1. Slice the chicken into bite sized chunks or slices
2. Preheat a large skillet over medium-to-high heat, add some oil and fry the chicken breastsuntil golden brown and about 80-90% cooked through. For the last few minutes add 1/2 thepackage of Mesquite mix. Remove from heat temporarily.
3. Add a bit more oil and the veggies and a pinch of salt. Fry until they are just starting to soften.
4. Add the remaining ingredients and the chicken back to the dish, but don’t yet add  the shredded cheese. Stir well to combine and bring to a simmer.
5. Cook until the orzo is soft to eat. Add the cheese in throughout the dish and give it a light stir. Enjoy!

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