🌮 Pollo Ranchero Skillet with Guacamole, Beans & Quinoa

Ingredients (2 servings)

• 8 oz boneless, skinless chicken breast (sliced into strips)
• ½ medium onion, sliced
• 1 (10 oz) can diced tomatoes (low sodium) with green chiles, drained
• 1 medium bell pepper (red, orange or yellow), sliced
• 1 clove garlic, minced (optional)
• 1–2 tsp olive oil
• ¼–½ tsp cayenne pepper (to taste)
• 1 tsp ground cumin
• Salt & black pepper, to taste
• ½ cup Salsa Ranchera (Herdez)

For serving:

• ½ cup guacamole (homemade)
• 1 cup refried beans (black or pinto) or 1 cup black beans & quinoa
• 2 tbsp fresh cilantro, chopped

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Directions

1. Prep: Slice chicken, onion, and bell pepper into strips. Chop cilantro.
2. Sauté: Heat olive oil in a skillet over medium-high heat. Add chicken strips and cook until lightly browned, ~4–5 minutes.
3. Add Veggies & Spices: Stir in onion, bell pepper, and garlic. Cook until vegetables soften, ~4 minutes. Sprinkle in cayenne, ground cumin, salt, and black pepper.
4. Stir in the drained tomatoes with green chiles and cook 2–3 min to concentrate.
5. Sauce: Pour in salsa ranchera, stir to coat, and simmer 2–3 minutes until chicken is fully cooked and sauce slightly thickens.
6. Finish: Remove from heat and stir in half the chopped cilantro for freshness.
7. Serve: Plate chicken & peppers with guacamole and beans/quinoa. Garnish with the remaining cilantro.

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🍴 Notes & Variations

• Add a squeeze of lime juice with the cilantro for brightness.
• Swap black beans & quinoa for pinto beans, if preferred.
• For more heat, layer cayenne with fresh jalapeño slices.