Chicken Meatball Fajita Skillet
Total Time
50 minutes
Prep Time
25 minutes
Cook Time
25 minutes
Rating
5 out of 5 stars
(5)
Ingredients
4 servings
- 1 pound ground chicken breast
- 1¾ cups grated zucchini (roughly 1 7- to 8-inch zucchini grated on the large holes of a box grater)
- 2 garlic cloves (grated or finely minced)
- 1 chipotle pepper canned in adobo
- 2 teaspoons adobo sauce from the chipotle can
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 tablespoons white chia seeds
- 1½ tablespoons extra virgin olive oil
- 1 red bell pepper (thinly sliced)
- 1 yellow bell pepper (thinly sliced)
- 1 green bell pepper (thinly sliced)
- 1 red onion (thinly sliced)
- 2 garlic cloves (minced)
- 1 tablespoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Pinch cayenne pepper (optional)
- Kosher salt
- 1 15- ounce can black beans (drained and rinsed)
- 1 28- ounce can diced fire toasted tomatoes (drained)
- 1¼ cup grated sharp cheddar cheese
- Freshly chopped cilantro for serving (optional)
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Preparation
Step 1
Place all the ingredients for the meatballs in a mixing bowl. Mix with your hands (or a fork) until everything well combined. Cover with plastic and refrigerate for 20 minutes to allow the chia seeds to work their gelling magic. (Use this time to prep your vegetables.)
Step 2
Pre-heat the oven to 375 degrees. Line a baking sheet with foil. Spray a wire rack with cooking spray and place it on the prepared baking sheet. (If you don’t have a wire rack, don’t panic. You can bake your meatballs directly on the foil-lined baking sheet. They may ooze a little bit of liquid as they cook, but it’s not a big deal.)
Step 3
With damp hands, form the meatball mixture into balls roughly 2-inches in diameter. You should have about 18 meatballs, dudes.
Step 4
Bake for 22 minutes until cooked through.
Step 5
While the meatballs are in the oven, get going on the vegetables. Heat the olive oil in a large (12- to 14-inch) ovenproof skillet over medium-high heat. When the oil is hot and shimmering, add the bell peppers and onion and cook for 10-12 minutes until the vegetables are softened (but not mushy!) and lightly browned in spots.
Step 6
Add the garlic, chili powder, smoked paprika, cumin, cayenne (if using), and a generous pinch of kosher salt. Cook for 1 minute until the spices are toasted and fragrant. Stir in the beans and fire roasted tomatoes. Taste and season with a little extra salt and cayenne if necessary.
Step 7
Turn off the heat and nestle the meatballs in the vegetable mixture.
Step 8
Top with the cheddar cheese in an even layer. Pre-heat the broiler on high.
Step 9
Place the skillet under the broiler and broil until the cheese is melted and bubbling, about 2 minutes.
Step 10
Shower the skillet with freshly chopped cilantro if you’re feeling fancy and serve piping hot with your finest hot sauce.
Step 11
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