This southwest chicken skillet is a simple meal with the perfect amount of spice!
Lean chicken and veggies make this meal healthy and delicious!
Southwest Chicken Skillet That is Easy!
I am the worst at making lunch for myself. Every day I happily make my husband’s lunch and assist with the kid’s lunches but when it comes down to it, I am too lazy to worry about myself. Part of it is coming up with something new to eat every day. I find I make the same salad or baked potato over and over again. I love salads like this Nicose Salad, it is amazingly delicious, but more work than I want to tackle for a weekday lunch. Yes, I wrote a sandwich cookbook, but I’m rarely in the mood for sandwiches.
Then my friend Mary from Barefeet In The Kitchen writes a cookbook all about weekday breakfasts and lunches and everything changes. Suddenly I have numerous ideas for quick and healthy meals that I can make for myself and will yield enough for the kids to pack in their lunches too!
Southwest Chicken Skillet Won Me Over!
I loved all the recipes in this cookbook, I had trouble deciding which to try first. Ultimately I settled up this Southwest Chicken Skillet with Corn and Zucchini because I love all things southwest! This recipe hardly took any time to prepare and fit perfectly into my semi-paleo eating style. I love that Mary makes her own seasoning mix so that too much sodium is never an issue. This recipe has zucchini, squash, peppers, and corn; all the things I love and all are quicky cooking too! I ate this as is, but you could easily add it to a salad, place a spoonful into a wrap (wheat or lettuce), spoon it over rice or stuff it all into a baked potato! Such a great book with so many flavorful options!
- 1 1/2 lbs boneless, skinless chicken breasts cut into 2-inch strips
- 2 teaspoons olive oil, divided
- 2 tablespoons Mexican seasoning mix (from the book, but use your favorite seasoning blend)
- 1 1/2 lb yellow squash and zucchini, thinly sliced
- 1 large red pepper thinly sliced
- 1 11 oz can corn niblets, drained
- 2 cloves garlic minced
- 1 1/2 teaspoon Mexican season mix ( or use your favorite store-bought, jarred seasoning mix)
- 2 tablespoons fresh lime juice
- 2 tablespoons chopped cilantro
- 2 tablespoons Cotija cheese
Place the chicken strip in a medium bowl. Drizzle with 1 teaspoon of oil over chicken. Sprinkle with seasoning.
Heat a large skillet over medium-high heat. Add 1 teaspoon of oil to the skillet. Add the chicken strips. Cook chicken for 3-4 minutes, stirring until the chicken is browned and cooked through. Transfer the chicken to a bowl; keep warm.
Add the squash, zucchini, corn, and garlic to the empty skillet. Sprinkle the vegetables with seasoning. Continue cooking over medium heat, stirring often until the vegetables have softened.
Add the chicken back to the skillet. Stir in the lime juice, scraping browned bits off the skillet; stir. Remove from heat and top with cilantro and cheese.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g