Saturday, May 3, 2014

Taco Chicken Skillet


2 red potatoes, small cubed
1 lb. boneless, skinless chicken breasts cut into chunks
1 tablespoon olive oil
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground cumin
1 tsp. chili powder
1 teaspoon sea salt
Any fresh green- I prefer baby spinach
Chopped tomatoes for top

Place the potatoes in skillet with oil and cook over medium-high heat for about 10 minutes until browned. Add chicken and spices and cook until the chicken is done. Serve on top of fresh greens with avocado sauce and tomatoes.

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