Jason C Joyner's Tex-Mex Chicken Skillet

Jason C. Joyner is a physician assistant, a writer, a Jesus-lover, and a Star Wars geek. He’s traveled from the jungles of Thailand to the cities of Australia and the Bavarian Alps of Germany. He lives in Idaho with his lovely wife, three boys, and daughter managing the chaos of sports and superheroes in his own home. Launch, a YA superhero story, is his first published novel. Learn more about Jason HERE.

Jason's New Book Release: Launch  

Sixteen-year-olds Demarcus Bartlett and Lily Beausoliel are among a select group of youth invited to an exclusive, all-expenses-paid conference at social media giant Alturas’ California headquarters. Led by charismatic founder Simon Mazor, the world’s youngest billionaire, this isn’t the typical honors society. It seems that everyone here has some secret, untapped potential, some power that may not be entirely of this world. An ancient prophecy suggests that if these teens combine their abilities, they could change the course of history. The only question is: Will it be for better or for worse? Purchase the book HERE.

Jason's recipe for Tex-Mex Chicken Skillet

1/2 - 1 cup spinach per serving
1-1.5 lbs. chicken breast, cut into strips
1/2 teaspoon avocado oil or other cooking oil
1 can black beans (drained)
1/2 cup shredded cheddar
1-2 teaspoon Tex-Mex seasoning
1/2 cup salsa
1/4 cup sour cream
Optional - avocado slices

Heat the oil on medium. Add the chicken and the tex-mex or similar seasoning. Cook until done, then add the black beans and cook for a few minutes. Add the cheese until melted. Add salsa and mix if desired. Serve over a bed of spinach. Top with a dollop of sour cream and optional slices of avocado. Serves 2-3. I am trying to eat healthier with slow digesting carbs, good sources of protein, and healthy fats strategically used. This was concocted using these principles and my wife and I enjoy this a lot now. Plus, it feels quite Californian, which is where my novel takes place.