This southwest chicken skillet with zucchini, bell peppers, and corn is a delicious and light summer meal!

Skillet filled with chicken, zucchini, bell peppers, and corn.

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.

All the ingredients for southwest chicken skillet.

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!

Skillet with chicken, zucchini, bell peppers, and corn and fork for serving.
This southwest chicken skillet with zucchini, bell peppers, and corn is a delicious and healthy summer meal!
5 from 7 reviews

Southwest Chicken Skillet with Zucchini and Corn

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
This southwest chicken skillet with zucchini, bell peppers, and corn is a delicious and healthy summer meal!
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Ingredients
 

Southwest spice mix:

  • 1 teaspoon coarse salt
  • ½ teaspoon ground black pepper
  • 1 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon dried oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder

Skillet:

  • 2 tablespoons olive oil , divided
  • 1 ½ lbs boneless skinless chicken breast , sliced into thin strips
  • 1 ½ 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
  • ½ cup cotija cheese , crumbled

Instructions
 

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.

Notes

NOTES:
  • You may not need all of the spice mix. Save the rest for another use.
  • Serving suggestions: over rice/quinoa or with tortillas.
Recipe adapted from The Weekday Breakfasts and Lunches Cookbook.
Calories: 399kcal, Carbohydrates: 19g, Protein: 43g, Fat: 17g, Saturated Fat: 5g, Cholesterol: 126mg, Sodium: 1044mg, Potassium: 1309mg, Fiber: 5g, Sugar: 8g, Vitamin A: 2449IU, Vitamin C: 73mg, Calcium: 155mg, Iron: 3mg
Cuisine: American
Course: Main Course
Author: Annalise Sandberg
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