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Tex Mex Chicken and Vegetable Skillet

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Cut chicken into bite-sized pieces.
  2. In a large high sided skillet add olive oil and set over medium-high heat.
  3. When the oil is hot add in the chicken, onion, and peppers. Stir to combine.
  4. Cook just until the vegetables start to soften and the chicken is almost fully cooked.
  5. Add in the garlic and cook for 30 seconds.
  6. 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.
  7. Cook just until the squash starts to soften but is not soggy and the chicken is fully cooked through.
  8. Remove from heat and stir in the minced cilantro.
  9. Taste and season with the desired amount of kosher salt.
  10. Top with shredded Cabot habanero cheddar cheese, cover and let sit for 5 minutes to help melt the cheese.
  11. Serve alone or overtop cooked rice.

Nutrition Information

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

% 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.