Queso chicken skillet with vegetables

Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Serves 4     adjust servings

Queso chicken skillet with vegetables is an easy, cheesy, delicious one-pot dinner the whole family will enjoy!

Ingredients

    For the seasoning mixture

    • 1 tablespoon chili powder
    • 1 1/2 teaspoons ground cumin
    • 1 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon paprika
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon red pepper flakes (optional)

    For the chicken skillet

    • 2-3 teaspoons extra-virgin olive oil, divided (see instructions)
    • 1 1/2 lbs. boneless, skinless chicken breasts, cut into about 1-inch long strips
    • 1 small onion, chopped
    • 1 medium zucchini, cut in half lengthwise and sliced into 1/4-inch half moons
    • 1 medium red bell pepper, chopped (see notes)
    • 2 cloves garlic, minced
    • 1 cup corn (fresh, frozen or from a can)
    • 1 (10 oz.) container La Terra Fina Queso Cheese Dip
    • Juice of 1 lime
    • For serving: chopped cilantro, sliced avocado, diced tomatoes, etc.

    Instructions

    Make the seasoning mixture. Combine all ingredients in a small bowl and stir to combine. Use a little more than half of the seasoning mixture to generously season the chicken pieces on both sides. Save the remaining mixture.

    Heat 2 teaspoons olive oil in a large skillet over medium high heat.

    Add the seasoned chicken and cook 7-8 minutes, turning once, until the chicken is cooked through. Remove to a plate and cover with aluminum foil to keep warm.

    Reduce heat to medium. If your pan is dry, add the remaining teaspoon of olive oil. (If you have enough liquid from the chicken, you can skip it.)

    Add the onion, zucchini, pepper and garlic and sauté over medium heat for 5-6 minutes, until the veggies are softened.

    Add the corn and stir to combine then season the veggies with the remaining seasoning mixture. Stir well.

    Return the chicken to pan (along with any accumulated juices) and add the entire container of queso dip. Stir well to warm everything through and get everything coated in the dip.

    Finish the dish with the fresh lime juice and serve hot with desired toppings.

    Recipe Notes

    I love this combo of vegetables but feel free to skip or substitute any of them if you aren’t a fan.

    I use a red bell pepper, but you could substitute a yellow or orange bell pepper. You could also use a mix of some of those mini sweet peppers instead.

    I use the La Terra Fina Queso Dip, which has just a touch of heat. However, if you want to go spicy, you could try this with La Terra Fina's Spicy Sriracha Three Cheese Dip.

    We love serving this over steamed brown rice. You could also serve it as is, with tortillas or with cauliflower rice for a low-carb option. You could also try it over pasta.

    You could also set out a bowl of chips and just let everyone go to town! If you want to serve it that way, I’d suggest cutting the chicken and zucchini into a smaller dice, so it’s more scoop-able.

    You can also add some black beans to this to bulk this up.

    Don’t forget to add your favorite toppings! Chopped fresh cilantro, diced avocado, chopped fresh tomatoes or even some dollops of salsa would all be great here.

    © 2018 Family Food on the Table. All rights reserved.