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One Pan Sazon Skillet Chicken

Flavorful one pan sazon skillet chicken made in just 30 minutes for a delicious, veggie and protein-packed dinner the whole family will love! This easy sazon skillet chicken is made with homemade sazon seasoning and beautiful summer veggies. Enjoy as-is or serve with rice, quinoa and your fav toppings.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 336 kcal
Course: Lunch , Dinner
Cuisine: South American , American

Ingredients

  • For the sazon seasoning:
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ½ teaspoon garlic powder
  • ½ teaspoon oregano
  • Optional: ¼ teaspoon cayenne (only if you like a little heat)
  • ½ teaspoon salt
  • freshly ground black pepper
  • For the skillet:
  • 1 ½ tablespoons olive oil or avocado oil, divided
  • 1 pound boneless skinless chicken breast, chopped into ½ inch cubes
  • 3 garlic cloves, minced
  • ½ medium yellow onion, diced
  • 1 red bell pepper, chopped
  • 1 medium zucchini, sliced and quartered
  • ¾ cup corn off the cob, from 1 large ear or corn (or use frozen or canned corn)
  • 1 (15 ounce) can black beans, rinsed and drained
  • additional salt and pepper, to taste
  • Optional, but recommended: 3/4 cup shredded cheddar cheese
  • For serving:
  • green onion
  • cilantro
  • Greek yogurt
  • hot sauce
  • cooked rice

Instructions

    Cup of Yum
  1. In a small bowl, mix together the spices for the homemade sazon seasoning. Set aside.
  2. Add 1 tablespoon of oil to a large deep skillet or pot and place over medium high heat. Add in diced chicken then sprinkle with HALF of the sazon spices, stirring well to coat the chicken. Cook for 6-8 minutes until the chicken is fully cooked and no longer pink. Once chicken is cooked, transfer it to a large bowl and set aside. Keep heat in the pan.
  3. Add another ½ tablespoon of oil to the pan and add in the garlic, yellow onion and bell pepper. Saute for 3-5 minutes until onion is tender, then add in the zucchini, corn black beans and remaining half of the sazon spice mixture. Stir to coat, then cook for 5-10 more minutes until the zucchini gets a little fork tender, but do not overcook or it will become mushy. Next, add the chicken back in and cook for a few more minutes to bring flavors all together. Reduce heat to low and add 3/4 cup shredded cheddar cheese on top, then cover and allow cheese to melt; this should only take 3-5 minutes.
  4. Serve on its own or over rice. We love to garnish with green onion and cilantro. You can also serve with greek yogurt or sour cream if you’d like. Yum!

Notes

  • To store: add any leftover sazon skillet chicken and veggies to an airtight container and place it in the fridge for up to 2-3 days. Simply reheat any leftovers in the microwave.
  • To make dairy free: simply omit the cheese or use your favorite dairy free cheese shreds.

Nutrition Information

Serving 1serving (based on 4, with cheese) Calories 336cal (17%) Carbohydrates 23.5g (8%) Protein 35g (70%) Fat 12.6g (19%) Saturated Fat 3.9g (20%) Fiber 5.2g (21%) Sugar 2.5g (5%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 336

% Daily Value*

Serving 1serving (based on 4, with cheese)
Calories 336cal 17%
Carbohydrates 23.5g 8%
Protein 35g 70%
Fat 12.6g 19%
Saturated Fat 3.9g 20%
Fiber 5.2g 21%
Sugar 2.5g 5%

* Percent Daily Values are based on a 2,000 calorie diet.