Chicken and zucchini skillet with corn is a one-pot wonder full of southwestern flavors, colorful veggies and juicy chicken. It's a gluten-free and low-carb recipe that's perfect for meal prepping.
Today I'm excited about this recipe from my friend Mary's new cookbook, The Weekday Lunches and Breakfasts Cookbook.
She shared a copy of her cookbook with me and I've been marking off so many pages - there are TONS of great recipes here that I'm excited to try!
Today I'm sharing her healthy chicken and zucchini skillet with corn that's loaded with southwestern flavors and comes together in just one pan.
It's super tasty and perfect for a weeknight family dinner that will be delicious reheated for lunch the next day.
I served it on its own but you could certainly serve it over rice or cauliflower rice for a heartier meal.
(Here are some more easy low carb dinners if that's your jam.)
The chicken in this dish is so well seasoned and juicy. Plus it's a one-pot recipe that's popping with color, which you know I love.
And while this just screams fresh and summery to me, it's really something you could make year-round.
And while we initially ate it for dinner, I can personally attest that this makes a fabulous lunch. The leftovers reheat really well so it can definitely be a good recipe for your meal prepping.
OK, let's get cooking.
Recipe Notes:
Seasoning: I used my homemade taco seasoning but Mary makes hers with a homemade Mexican seasoning mix. You could substitute a store-bought seasoning mix as well.
Add ins: You could add some chopped onions or throw in a few handfuls of spinach to this as well.
Serving: As I mentioned, it's great on its own (and is low-carb) but could be paired with rice or cauliflower rice. Or you could serve it over quinoa or couscous.
Cheese: I took her suggestion and used Cojita cheese but I think shredded cheddar or Monterey Jack would work here too.
Toppings: You can also top this with chopped fresh tomatoes or some salsa, or add some sliced avocado to serve it.
Want a little kick? Stir in some red pepper flakes or serve this with some hot sauce.
Next on my list from her gorgeous cookbook is the spinach couscous salad with chicken and cranberries, warm Mediterranean pasta, cheesy green chile chicken, taco rice and the cheesy chicken enchilada pasta.
Oh and also the southwest chicken melt sandwiches and crispy green chile pork skillet too. So much YUM!
I hope you give this easy skillet chicken recipe a try and I hope you check out Mary's beautiful cookbook. I know you'll find some new favorites.
Happy cooking!
XO,
Kathryn
Healthy Chicken and Zucchini Skillet with Corn
Ingredients
For the chicken:
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 2-inch strips
- 2 teaspoons extra virgin olive oil, divided
- 2 tablespoons taco seasoning
For the vegetables:
- 2 medium zucchini (or substitute yellow squash), sliced ⅛-inch thick
- 1 medium red bell pepper, sliced into thin matchsticks (about 1 cup)
- 1 cup frozen corn (or use 1 11-oz. can of corn, drained)
- 2 cloves garlic, minced
- 1 ½ teaspoons taco seasoning
- 2 tablespoons fresh lime juice (about 2 small limes)
- 2-3 tablespoons fresh cilantro, chopped
- 2-3 tablespoons Cotija cheese, crumbled (see notes)
Instructions
- Place the chicken in a medium-sized bowl. Drizzle with 1 teaspoon of oil. Sprinkle with the taco seasoning and stir well to coat the chicken pieces.
- Heat a large skillet over medium-high heat. Add 1 teaspoon of oil to the skillet. Add the chicken and toss to coat. Cook for 4-5 minutes, constantly stirring until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
- Add the squash, pepper, corn and garlic to the same skillet. Sprinkle with the taco seasoning. Cook over medium-high heat, stirring frequently, until the squash and pepper begin to wilt and everything is warm, about 4-5 minutes.
- Add the chicken back the skillet, along with any accumulated juices. Add the lime juice and scrape any browned bits off the bottom of the skillet. Stir to mix everything together well then remove from the heat.
- Sprinkle skillet with cilantro and Cotija cheese and serve.
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Notes
Nutrition
If you love this recipe, I think you'll also enjoy my southwestern chicken skillet dinner.
christopher kates says
This was really easy to make. I had tried this and really came out well than i actually expected. I haven’t had any idea that my first try would be that perfect. It took me little time to prepare this and the result was awesome too. Actually chicken and zucchini both are my favorite things. I prefer to have them when I work. No matter whatever it is I can manage to eat it as much as I can. My loves towards chicken is just incredible I can say
Kathryn says
I'm so happy to hear you enjoyed it Christopher! Thanks so much for sharing!
Mary says
I'm thrilled that you are enjoying the cookbook and that you like this chicken skillet as much as we do! Thanks so much!
Kathryn says
It's such a beautiful cookbook Mary! I'm planning to make the Lumpia Skillet this week!