Chicken and Summer Squash
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
261 kcal
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Course
Main Course
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Cuisine
Mexican
Chicken and Summer Squash
Description
This recipe begins by sautéing diced yellow onion and minced garlic in corn oil, followed by cooking bite-sized chicken breast chunks with chili powder, kosher salt, cumin, and smoked paprika until thoroughly cooked. Fresh yellow squash and zucchini, sliced into half-inch pieces, corn kernels sliced fresh from corn on the cob, and quartered Roma tomatoes are added to the skillet and cooked until the squash becomes tender but holds shape.
After removing from heat, shredded cheddar cheese is sprinkled on top and the skillet is covered to allow the cheese to melt from residual heat. The dish is garnished with freshly chopped cilantro and lime wedges, which add a fresh herbal and citrus brightness contrasting the smoky and spiced chicken and vegetables.
This meal can be served as a complete entrée reflecting summer flavors, ideal for using seasonal squash and corn. The recipe notes suggest flexibility in using all yellow squash or zucchini if preferred, and alternative cheeses like Monterey jack, colby jack, or mozzarella can be used. Frozen or canned corn may substitute fresh corn as needed.
Ingredients
- 2 tablespoons corn oil Mazola® brand
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 1 1/2 pounds chicken breast cut into 1-inch chunks, boneless, skinless
- 1 tablespoon chili powder
- 1/2 tablespoon kosher salt
- 1/2 tablespoon cumin ground
- 1 teaspoon smoked paprika
- 1 yellow squash quartered and sliced into ½-inch pieces
- 1 zucchini quartered and sliced into ½-inch pieces
- 1 cup corn kernel sliced off from 2 medium ears of corn, fresh, whole
- 2 Roma tomato quartered
- 1/2 cup cheddar cheese shredded
- cilantro for garnish, chopped
- lime for garnish, wedges
Instructions
- Heat Mazola® Corn Oil in a large skillet over medium-high heat. Add onion and garlic. Saute for 3 minutes.
- Add chicken, chili powder, salt, cumin, and smoked paprika. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through.
- Add yellow squash, zucchini, corn, and tomatoes. Cook for 8-10 minutes, stirring occasionally, until squash starts to become tender.
- Remove from heat, top with shredded cheese, cover, and let sit for 3-5 minutes, until the cheese completely melts.
- Garnish with chopped cilantro and limes wedges.
Notes
- You may substitute all yellow squash or all zucchini according to preference.
- Cheese options include cheddar, Monterey jack, colby jack, or mozzarella for different flavor and melt characteristics.
- Fresh corn is recommended, but frozen or canned corn can be used as substitutes if fresh is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 261kcal | 13% |
| Carbohydrates | 11g | 4% |
| Protein | 29g | 58% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 82mg | 27% |
| Sodium | 807mg | 34% |
| Potassium | 788mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1053IU | 21% |
| Vitamin C | 19mg | 21% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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