Tex Mex Chicken and Vegetable Skillet
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
562 kcal
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Course
Main Course
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Cuisine
Tex-Mex
Tex Mex Chicken and Vegetable Skillet
Description
Tex Mex Chicken and Vegetable Skillet brings together diced chicken breast, sautéed onion, bell peppers, garlic, and a mixture of beans, tomatoes, corn, and squash seasoned with chili powder, smoked paprika, cumin, and oregano. Cooking in one skillet allows the flavors to meld while maintaining distinct textures, with the chicken tender and the vegetables softened but not mushy. Topping the dish with shredded habanero cheddar cheese and letting it melt adds richness and a mild heat contrast. Serving it over cooked white rice or on its own provides flexibility for meals.
The recipe involves cooking the chicken and vegetables first to ensure even cooking without overcrowding. The addition of canned tomatoes, beans, and chiles adds moisture and flavor complexity, while the fresh corn and squash contribute natural sweetness and texture. The finishing touches of cilantro and cheese balance the savory spices.
Ingredients
- 1 pound chicken breast boneless, skinless
- 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) diced tomatoes fire-roasted, canned
- 1 (14 ounce) black beans drained and rinsed, canned
- 1 (4 ounce) green chiles canned, diced
- 3 ears corn cut from the cob, fresh sweet
- 2 small zucchini diced
- 1 small yellow squash diced
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 2 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1/4 cup cilantro minced
- kosher salt to taste
- 1 cup cheddar cheese shredded, Cabot habanero
- 3 cups white rice optional, cooked
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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