Chicken skillet with zucchini and corn is a one-pot wonder full of southwestern flavors, colorful veggies and juicy chicken.
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.
This skillet chicken is great on its own but could be served over rice or cauliflower rice.
You can substitute shredded cheddar or Monterey Jack cheese for the Cotija if you prefer.
I use a homemade taco seasoning, but you can substitute store-bought taco seasoning or use a Mexican-flavored seasoning blend.
You could add some chopped onions or throw in a few handfuls of spinach to this as well.
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.
The leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Based on a recipe in the The Weekday Lunches and Breakfasts Cookbook by Mary Younkin.
|Amount Per Serving||As Served|
|Calories 346kcal Calories from fat 121|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 4g||20%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|