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

Southwest Chicken Skillet with Zucchini and Corn

Print Recipe
This southwest chicken skillet with zucchini, bell peppers, and corn is a delicious and healthy summer meal!
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings
Calories 399
Author Annalise Sandberg

Ingredients

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

Skillet:

  • 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

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.

Nutrition

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