Southwest Chicken Skillet

Name: Southwest Chicken Skillet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 1/2 lb boneless; 1 large red bell pepper sliced into thin matchsticks; 2 tablespoons of chili powder; 2 teaspoons olive oil; 1 cup frozen or fresh corn kernels; 1/2 teaspoon red pepper flakes; 1 tablespoon Mexican Seasoning Mix; 2 cloves garlic; 1/8 teaspoon cayenne pepper; 1/2 teaspoon kosher salt; 1 1/2 teaspoons Mexican Seasoning Mix; 1/2 teaspoon oregano; 14 ounces zucchini or summer squash; 1 teaspoons smoked paprika; 1/2 teaspoon kosher salt; 1 tablespoons ground cumin; 2 tablespoons fresh lime juice; 1/2 teaspoon garlic powder; 2 tablespoons fresh cilantro; 1/2 teaspoon onion powder; cotija cheese; 1/2 tablespoon kosher salt; 1/2 tablespoon freshly ground black pepper

User Reviews

4.9

387 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings
4 servings
Calories
303 kcal
Course
Dinner
Cuisine
American

Southwest Chicken Skillet

Iris Warren

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Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!

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Ingredients

Servings

1 1/2 lb boneless (skinless chicken thighs cut into 1-inch thin strips (for breasts see notes)*)
1 large red bell pepper sliced into thin matchsticks (about 1 cup)
2 tablespoons of chili powder
2 teaspoons olive oil
1 cup frozen or fresh corn kernels
1/2 teaspoon red pepper flakes
1 tablespoon Mexican Seasoning Mix (see below)
2 cloves garlic (minced)
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
1 1/2 teaspoons Mexican Seasoning Mix
1/2 teaspoon oregano
14 ounces zucchini or summer squash (sliced 1/8-inch-thick (2 medium))
1 teaspoons smoked paprika
1/2 teaspoon kosher salt
1 tablespoons ground cumin
2 tablespoons fresh lime juice (about 2 small limes)
1/2 teaspoon garlic powder
2 tablespoons fresh cilantro (chopped)
1/2 teaspoon onion powder
cotija cheese (crumbled (optional))
1/2 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper

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Instructions

In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.
Add the chicken and toss to coat. Cook 4 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 bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.
Add the zucchini, season with remaining salt and cook, stirring often until the zucchini softens slightly, about 4 minutes.
Return the chicken back to the skillet, add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.
Remove from the heat. Sprinkle cilantro and Cotija if desired.

Notes

If using breast instead of thighs, Freestyle Points are 1 per serving. Calories 202.

Nutrition Information

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Serving 2cups Calories 303kcal (15%) Carbohydrates 18g (6%) Protein 36g (72%) Fat 10g (15%) Saturated Fat 2g (10%) Cholesterol 160.5mg (54%) Sodium 586mg (24%) Fiber 4g (16%) Sugar 4.5g (9%)