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Healthy Low Calorie Ground Chicken Taco Skillet - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb lean ground chicken (93–99% lean)
  • 1 tablespoon olive oil (or avocado oil)
  • 1 small onion, finely diced
  • 1 red bell pepper, diced
  • 1 small zucchini, diced (optional but great for volume)
  • 2 cloves garlic, minced
  • 1 cup canned black beans, rinsed and drained
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 (14.5 oz) can fire-roasted diced tomatoes, drained
  • 2 tablespoons tomato paste
  • 1/2 cup low-sodium chicken broth (or water)
  • Juice of 1 lime, plus extra wedges for serving
  • Fresh cilantro, chopped
  • Salt and black pepper, to taste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4–1/2 teaspoon crushed red pepper (optional for heat)
  • 1/2 teaspoon kosher salt, plus more to taste

Method
 

  1. Prep your veggies and seasoning. Dice onion, bell pepper, and zucchini. Mix the taco seasoning in a small bowl so it’s ready to go. Drain the tomatoes and rinse the beans.
  2. Warm the pan. Heat olive oil in a large skillet over medium-high. When it shimmers, add the onion and bell pepper. Cook 3–4 minutes until softened.
  3. Add zucchini and garlic. Stir in zucchini and cook 2 minutes. Add garlic and cook 30 seconds, just until fragrant.
  4. Brown the chicken. Push the vegetables to the edges of the pan. Add ground chicken to the center and break it up with a spatula. Cook 4–6 minutes until no longer pink and lightly browned.
  5. Season well. Sprinkle the taco seasoning over the chicken and vegetables. Stir to coat everything evenly.
  6. Build the sauce. Add tomato paste and cook 1 minute to caramelize. Stir in fire-roasted tomatoes and chicken broth. Bring to a lively simmer.
  7. Stir in corn and beans. Add both and simmer another 3–4 minutes, letting the sauce thicken slightly. You want it juicy, not soupy.
  8. Finish with lime and cilantro. Turn off the heat. Stir in lime juice and a handful of chopped cilantro. Taste and adjust salt, pepper, and heat.
  9. Serve your way. Spoon into bowls over cauliflower rice or greens, or use lettuce cups. Add optional toppings like Greek yogurt, salsa, or a few avocado slices.