Southwest Skillet with Cilantro and Avocado Cream

Dinner is served! I’m cooking up a delicious (and easy!) Southwest Skillet with creamy Cilantro and Avocado Cream. It’s sure to be a dinner favorite.

Pst! Don’t tell the kids, but this meal is full of protein and vegetables! Plus you’ll love that it’s like, crazy easy to make.

I whipped up this exact food that you’re currently drooling over tonight for dinner and laid on my parents porch to take its lovely portraits. Because that’s what I do. Make yummy food, lay on ground to take pictures as the neighbors ponder my sanity from a distance, eat yummy food, tell you about it… sleep then repeat.

Well actually, I do a lot more than just cook and take pictures. I’m a busy working mom like a lot of you reading (and dads, and retired people, and students… love you all!) and I almost never have the time to make a fancy shmancy dinner for my family.

That’s why I love this recipe! I’m using the oh-so-wonderful Tyson Grilled and Ready Chicken Filets and Birds Eye Protein Blends (Southwest flavor) to make a satisfying meal in 25 minutes or less.

You’ll easily find Birds Eye Protein Blends and Tyson Grilled and Ready Chicken in the freezer section at Walmart:

Tyson Grilled and Ready Chicken Breast Fillets are fully cooked, 98% fat free, and contain no preservatives. The combination of this chicken and the Birds Eye vegetables makes for an incredibly easy high protein dinner.

Before the cilantro and avocado cream…

After the cilantro and avocado cream…



Southwest Skillet with Cilantro and Avocado Cream

  • Author: Carissa Shaw for Mom Needs Chocolate


3 Tyson Grilled and Ready chicken breast filets (frozen)
2 bags Birds Eye Protein Blends, southwest style
1/2 cup shredded cheddar cheese
1/3 cup avocado, mashed
1/3 cup sour cream
2 tablespoons half and half
1 tablespoon cilantro, chopped


  1. Place 3 Tyson Grilled and Ready frozen chicken breasts into a large skillet. Pour 2 bags of Birds Eye Protein Blends southwest style vegetables over the chicken. Cover and cook on medium-high heat for about 20 minutes, stirring occasionally until the chicken and vegetables are hot.
  2. Remove the chicken breasts and slice into strips. Return to the skillet and mix into the vegetables.
  3. Top the chicken and vegetables with shredded cheese. Cover the skillet until the cheese has melted, then remove the skillet from the heat.
  4. In a medium bowl, Mix together the avocado, sour cream, half and half, and cilantro until smooth. Salt to taste. Spoon the cilantro and avocado cream over the chicken and vegetables in the skillet.

Makes 4 servings. Serve with crispy tortilla strips.

7 Comments on Southwest Skillet with Cilantro and Avocado Cream

  1. HungryForGod (Andi)
    July 15, 2015 at 9:27 am (3 years ago)

    looks delicious (can i come to your house for dinner? 😀 )

  2. Angie
    July 15, 2015 at 4:56 pm (3 years ago)

    looks DELISH!!!

  3. Heather Lethbridge
    July 15, 2015 at 7:00 pm (3 years ago)

    Love this thanks for all the great info! I am def going to try this recipe out!

  4. Alonda Tanner
    July 15, 2015 at 11:26 pm (3 years ago)

    Oh my goodness, I saw this picture on your page and it is all my tummy wants right now! Hahaha. Looks so yummy. Thanks for sharing!

  5. Farin Vazquez
    July 16, 2015 at 3:08 am (3 years ago)

    This sounds delicious right now!

  6. Anonymous
    July 20, 2015 at 4:55 pm (3 years ago)

    Nutrition Facts
    Servings 4.0
    Amount Per Serving: calories 369
    % Daily Value *
    Total Fat 15 g 23 %
    Saturated Fat 7 g 34 %
    Monounsaturated Fat 4 g
    Polyunsaturated Fat 1 g
    Trans Fat 0 g
    Cholesterol 78 mg 26 %
    Sodium 419 mg 17 %
    Potassium 288 mg 8 %
    Total Carbohydrate 30 g 10 %
    Dietary Fiber 10 g 40 %
    Sugars 9 g
    Protein 30 g 60 %
    Vitamin A 11 %
    Vitamin C 38 %
    Calcium 14 %
    Iron 14 %
    * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FD

    • Anonymous
      July 20, 2015 at 4:55 pm (3 years ago)

      Delicious and so easy to make!


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