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–+ servings
A chicken and zucchini mixture with peppers in a large dark skillet with fresh herbs and cheese sprinkled on top.
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4.19 from 32 votes

Healthy chicken and zucchini skillet with corn

Chicken skillet with zucchini and corn is a one-pot wonder full of southwestern flavors, colorful veggies and juicy chicken.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Yield: 4 servings

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.

Notes

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.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 19g | Protein: 46g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Cholesterol: 213mg | Sodium: 771mg | Fiber: 3g | Sugar: 5g
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