SHRIMP FAJITAS CHILIS RECIPES

Name: Southwest Chicken Skillet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 lb boneless (skinless chicken thighsu00A0cut 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; 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)); 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

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SOUTHWEST CHICKEN SKILLET - SKINNYTASTE

Southwest Chicken Skillet - Skinnytaste image

Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!

Provided by Gina

Categories Dinner

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 23

Ingredients

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
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))
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

Steps:

In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.
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.
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.
Add the zucchini, season with remaining salt and cook, stirring often until the zucchini softens slightly, about 4 minutes.
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.
Remove from the heat. Sprinkle cilantro and Cotija if desired.

Nutrition Facts : ServingSize 2 cups, Calories 303 kcal, CarbohydrateContent 18 g, ProteinContent 36 g, FatContent 10 g, SaturatedFatContent 2 g, CholesterolContent 160.5 mg, SodiumContent 586 mg, FiberContent 4 g, SugarContent 4.5 g

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