Go Back
+ servings

Southwest Chicken Skillet with Zucchini and Corn

This southwest chicken skillet with zucchini, bell peppers, and corn is a delicious and healthy summer meal!
This southwest chicken skillet with zucchini, bell peppers, and corn is a delicious and healthy summer meal!
Print Recipe
5 from 1 vote

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:
  • 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
Have you tried this recipe?I’d love to hear about it! Leave a review below or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.