Southwest Chicken Skillet

Make Mexican Seasoning ahead of time Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!

Ingredients

Ingredients

Total Time	35 minutes
Prep Time	20 minutes
Cook Time	15 minutes

For the chicken

1 1/2 lb	boneless, skinless chicken thighs cut into 1-inch thin strips (for breasts see notes)*
2 teaspoons	olive oil
1 tablespoon	Mexican Seasoning Mix (see below)
1/2 teaspoon	kosher salt

Vegetables

1 large	red bell pepper sliced into thin matchsticks, about 1 cup
1 cup	frozen or fresh corn kernels
2 cloves	garlic, minced
1 1/2 teaspoons	Mexican Seasoning Mix
14 ounces	zucchini or summer squash, sliced 1/8-inch-thick (2 medium)
1/2 teaspoon	kosher salt
2 tablespoons	fresh lime juice, about 2 small limes
2 tablespoons	fresh cilantro, chopped
	Cotija cheese, crumbled (optional)

Mexican Spice Mix

2 tablespoons	of chili powder
1/2 teaspoon	red pepper flakes
1/8 teaspoon	cayenne pepper
1/2 teaspoon	oregano
1 teaspoons	smoked paprika
1 tablespoons	ground cumin
1/2 teaspoon	garlic powder
1/2 teaspoon	onion powder
1/2 tablespoon	kosher salt
1/2 tablespoon	freshly ground black pepper

Recipe Link

Instructions

1. In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
2. Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.
3. Add the chicken and toss to coat. Cook 4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
4. Add bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.
5. Add the zucchini, season with remaining salt and cook, stirring often until the zucchini softens slightly, about 4 minutes.
6. Return the chicken back to the skillet, add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.
7. Remove from the heat. Sprinkle cilantro and Cotija if desired.
8. If using breast instead of thighs, Freestyle Points are 1 per serving. Calories 202.

Nutrition Information

Yield: 4 servings, Serving Size: 2 cups Amount Per Serving:Freestyle Points: 5Points +: 7Calories: 303 caloriesTotal Fat: 10gSaturated Fat: 2gCholesterol: 160.5mgSodium: 586mgCarbohydrates: 18gFiber: 4gSugar: 4.5gProtein: 36g