I’ve got another REMIX recipe for you. One thing you might notice about my “skillets” and “remixes” are that they tend to use very similar ingredients – with the end result having a slight twist.
I’ve always have on hand in my refrigerator, bell peppers and onions. I’m a condiment girl so you’ll never find me without ketchup, ranch, all the mustard’s and GUACAMOLE! Having staples on-hand make it easier to cook up a quick skillet and avoid a run to the closest drive-thru.
Check out my Instagram Stories to find out why this is by far my FAVORITE skillet to-date: https://www.instagram.com/stories/highlights/17891702386378582/
harvest skillet
makes 2-3 servings
- 1 cup cooked and shredded chicken
- 2 small sweet potatoes, diced
- 1/4 cup sliced mushrooms, I used baby bellas
- 1/4 to 1/2 a small red onion, diced
- 1/2 cup bell pepper, diced
- 1 teaspoon oil, I used avocado oil
- 1 1/2 cups of fresh spinach
- Salt & pepper to taste
- For the sauce: 1 heaping tablespoon of guacamole, 1 tablespoon sour cream & 1 chopped chipotle pepper
- Add diced sweet potatoes to a skillet with oil over medium high heat and cook until golden brown and tender.
- Next, add the other veggies: onions, mushrooms & bell peppers and cook until tender.
- Add the cooked chicken, salt & pepper and cook until warmed through.
- While the chicken is warming through, combine the guacamole, sour cream and chipotle pepper in a small bowl.
- Lastly, add the fresh spinach, tossing until wilted.
- Serve in a bowl and top generously with guac and sour cream sauce.
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