Saucy Enchilada Chicken Skillet

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts, about 2 breasts
• 1 tbsp Fajita Seasoning or Taco Seasoning
• 1 tbsp coconut or olive oil, divided
• 1 pkg Enchilada Seasoning or Spanish Rice Seasoning
• 1 ¹⁄₂ cups water
• 3 tbsp tomato paste
• ¹⁄₂ lime
• ¹⁄₄ cup whipping cream
• 1 pint cherry tomatoes
• ¹⁄₄ cup mixed pitted olives
• ¹⁄₄ cup grated cheddar cheese

Preparation

1. To thinly slice chicken, place one hand on one breast and press down firmly. Curve fingers up slightly for safety. Carefully slice meat horizontally. Repeat with remaining chicken. You should have four pieces in total. Season chicken with Fajita Seasoning.
2. Heat 2 tsp oil in a large oven-safe skillet over medium-high heat. Add chicken to skillet; cook 4–5 min per side until golden brown.
3. In 4-Cup Prep Bowl, whisk Enchilada Seasoning with water and tomato paste. Microwave, uncovered, on high, 2 min or until thickened.
4. Using 2-in-1 Citrus Press, squeeze in juice from lime; whisk in remaining 1 tsp oil.
5. Add sauce to skillet; stir in cream, tomatoes, and olives. Simmer 5 min to allow the flavours to blend. Sprinkle with cheese and, broil to melt, if desired. Serve with toppings, if using.