This southwest chicken skillet with zucchini, bell peppers, and corn is a delicious and light summer meal!
For me summer meals must fit the following criteria— 1) quick and easy, 2) seasonal as much as possible, and 3) versatile. Or at least these are the types of meals I’m drawn to and make over and over again. And this southwest chicken skillet is definitely a meal I’ll be making a lot this summer.
This skillet takes just 30 minutes start-to-finish and it’s so simple, just a bunch of chopping and stirring. It’s perfect for summertime, using zucchini, red bell pepper, and corn. And this dish is so versatile! It’s perfect for lunch or dinner, makes great leftovers, and works all by itself or as part of a larger meal.
Make it a meal
This southwest chicken skillet it a great light meal all on its own and it’s great for both lunch and dinner. If you’re looking to make it a heartier meal, serve it over rice or quinoa, or add tortillas and guacamole for tacos. You can also serve it over lettuce tossed with some lime juice to make it into a big salad!
The Weekday Breakfast and Lunches Cookbook
This recipe comes from my friend Mary Younkin’s latest book, The Weekday Lunches and Breakfast Cookbook. All of the recipes are just like this one— easy, uncomplicated, and delicious! I seriously think I flagged more than half of the recipes in the book. The title may say breakfasts and lunches, but most of the lunches would also be fabulous for dinner. And if that’s not enough, she has a weekday dinner cookbook too!
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Southwest Chicken Skillet with Zucchini and Corn
Southwest spice mix:
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons olive oil, divided
- 1 1/2 lbs boneless skinless chicken breast, sliced into thin strips
- 1 1/2 lb (about 3 small) zucchini, thinly sliced
- 1 red bell pepper, thinly sliced
- 2 loves garlic, minced
- 1 cup corn (can use fresh, frozen or canned)
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1/2 cup cotija cheese, crumbled
To make the spice mix:
- Combine all ingredients. Store in an airtight container (I use a jar) for several months.
To make the skillet:
- Add 1 tablespoon of olive oil to a large skillet set over medium high heat and heat for 1 minute. Add chicken in a single layer (cook in batches if needed to avoid crowding the pan) and sprinkle with about 2 tablespoons of the spice mix.
- Cook for a few minutes on each side until browned and cooked through, stirring as needed. Remove chicken from the pan and set aside.
- Add remaining tablespoon of olive oil to the skillet and heat for 1 minute. Add zucchini and bell peppers and sprinkle with about 1 tablespoon of the spice mix. Cook for a few minutes until vegetables have started to soften.
- Add garlic and corn and cook for a minute more.
- Return chicken to the skillet, add lime juice, and toss until combined. Top with chopped cilantro and cotija cheese and serve immediately.
- You may not need all of the spice mix. Save the rest for another use.
- Serving suggestions: over rice/quinoa or with tortillas.
Have you tried this recipe?
Disclosure: I was sent a free review copy of The Weekday Breakfast and Lunches Cookbook. All opinions are my own, as always.