Southwest Chicken Skillet
"Indulge in a delicious one-pot meal with our Southwest Chicken Skillet featuring an abundance of corn and zucchini. This vibrant dish is not only packed with flavor but also brimming with nutritious vegetables, making it an ideal choice for a satisfying dinner!"
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Ingredients
- 1 1/2 lb boneless
- 1 large red bell pepper sliced into thin matchsticks
- 1 cup frozen or fresh corn kernels
- 2 cloves garlic
- 1 1/2 teaspoons Mexican Seasoning Mix
- 14 ounces zucchini or summer squash
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro
- Cotija cheese
- 2 tablespoons of chili powder
- 1/2 teaspoon red pepper flakes
- 1/8 teaspoon cayenne pepper
- 1/2 teaspoon oregano
- 1 teaspoons smoked paprika
- 1 tablespoons ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 tablespoon kosher salt
- 1/2 tablespoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 2 teaspoons olive oil
- 1 tablespoon Mexican Seasoning Mix
Instructions
- 1
In a medium bowl, drizzle the chicken with 1 teaspoon of oil and sprinkle with 1 tablespoon of Mexican seasoning along with a pinch of salt.
- 2
Place a large skillet on high heat. Pour in the remaining teaspoon of oil.
- 3
Introduce the chicken to the skillet, ensuring it is well coated. Sauté for 4 minutes, stirring continuously, until the chicken is golden brown and fully cooked. Once done, transfer the chicken to a plate and cover it loosely with foil to retain warmth.
- 4
In the same skillet, add the bell pepper, corn, and garlic. Dust with the Mexican seasoning. Cook over medium-high heat, stirring often, until the peppers begin to soften, which should take about 5 to 8 minutes.
- 5
Incorporate the zucchini, adding the remaining salt. Stir frequently until the zucchini becomes slightly tender, approximately 4 minutes.
- 6
Bring the chicken back into the skillet, drizzle with lime juice, and scrape the browned bits from the skillet's bottom. Mix everything thoroughly, ensuring the chicken and vegetables are well coated with the juices.
- 7
Take the skillet off the heat. If desired, garnish with cilantro and Cotija cheese before serving.
Nutrition Information
Notes & Tips
- If using breast instead of thighs, Freestyle Points are 1 per serving. Calories 202.