Tex Mex Chicken and Vegetable Skillet

Name: Tex Mex Chicken and Vegetable Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 pound boneless skinless chicken breast; 2 tablespoons olive oil; 1 small yellow onion; 1 green bell pepper; 1 red bell pepper; 3 cloves garlic; 1 (14.5 ounce) can fire-roasted diced tomatoes; 1 (14 ounce) can black beans; 1 (4 ounce) can diced green chiles; 3 ears fresh sweet corn; 2 small zucchinis; 1 small yellow squash; 1 tablespoon chili powder; 2 teaspoons smoked paprika; 2 teaspoon ground cumin; 1 teaspoon dried oregano; 1/4 cup minced cilantro; kosher salt; 1 cup shredded Cabot habanero cheddar cheese; 3 cups cooked white rice

User Reviews

4.7

69 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 servings
Calories
562 kcal
Course
Main Course
Cuisine
Tex-Mex

Tex Mex Chicken and Vegetable Skillet

Angela Baker

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This Tex Mex chicken and vegetable skillet is ready in just 30 minutes and a great way to use up all of those summer vegetables. It's packed full of zucchini, yellow squash, sweet summer corn, bell peppers, seasoned chicken and topped with the just the right amount of spicy Cabot habanero cheddar cheese. Serve alone or piled high on rice. Either way, it's totally delicious!

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Ingredients

Servings

1 pound boneless skinless chicken breast
2 tablespoons olive oil
1 small yellow onion diced
1 green bell pepper cored and diced
1 red bell pepper cored and diced
3 cloves garlic minced
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (14 ounce) can black beans drained and rinsed
1 (4 ounce) can diced green chiles
3 ears fresh sweet corn cut from the cob
2 small zucchinis diced
1 small yellow squash diced
1 tablespoon chili powder
2 teaspoons smoked paprika
2 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup minced cilantro
kosher salt to taste
1 cup shredded Cabot habanero cheddar cheese
3 cups cooked white rice optional

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Instructions

Cut chicken into bite-sized pieces.
In a large high sided skillet add olive oil and set over medium-high heat.
When the oil is hot add in the chicken, onion, and peppers. Stir to combine.
Cook just until the vegetables start to soften and the chicken is almost fully cooked.
Add in the garlic and cook for 30 seconds.
Add in the tomatoes with their juice, black beans, can green chiles with their juice, sweet corn kernels, zucchini, yellow squash, chili powder, smoked paprika, ground cumin, and dried oregano. Stir to combine.
Cook just until the squash starts to soften but is not soggy and the chicken is fully cooked through.
Remove from heat and stir in the minced cilantro.
Taste and season with the desired amount of kosher salt.
Top with shredded Cabot habanero cheddar cheese, cover and let sit for 5 minutes to help melt the cheese.
Serve alone or overtop cooked rice.

Nutrition Information

Show Details

Serving 1g Calories 562kcal (28%) Carbohydrates 57g (19%) Protein 39g (78%) Fat 21g (32%) Saturated Fat 8g (40%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 0.02g Cholesterol 98mg (33%) Sodium 359mg (15%) Potassium 1139mg (33%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 2772IU (55%) Vitamin C 86mg (96%) Calcium 284mg (28%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 562 kcal

% Daily Value*

Serving	1g
Calories	562kcal	28%
Carbohydrates	57g	19%
Protein	39g	78%
Fat	21g	32%
Saturated Fat	8g	40%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	9g	45%
Trans Fat	0.02g	1%
Cholesterol	98mg	33%
Sodium	359mg	15%
Potassium	1139mg	24%
Fiber	6g	24%
Sugar	10g	20%
Vitamin A	2772IU	55%
Vitamin C	86mg	96%
Calcium	284mg	28%
Iron	3mg	17%