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chicken and zucchini mexican skillet

Recipe by
Carolyn Haas
Whitewater, WI

Necessity is the mother of invention, and I happen to have all these on hand. If you want to switch other peppers or veggies, it is up to you! If you happen to have Tajin seasoning, I think it's perfect for this, b/c it has a hint of lime with the salt and chili. When I took the photo, I didn't have any jalapeño so I used a can of Rotel tomato with green chilis.

yield 4 serving(s)
prep time 20 Min
cook time 20 Min
method Stove Top

Ingredients For chicken and zucchini mexican skillet

  • 1 lb
    chicken breast
  • 1 tsp
  • 1 tsp
    chili powder
  • 1 md
    zucchini or yellow squash
  • 1/2 lg
    green pepper
  • 1 sm
    jalapeño pepper
  • 1 sm
  • 1 c
    frozen corn
  • 1 can
    fire roasted tomatoes, or 1 can rotel tomatoes with green chilis
  • garlic salt, tajin mexican seasoning, black pepper to taste
  • 1/2 c
    low-fat shredded mexican cheese blend, or crumbled cotija cheese
  • 2 Tbsp
    cilantro, chopped, for garnish
  • 1/2
    avocado, chopped, for garnish

How To Make chicken and zucchini mexican skillet

  • 1
    Spray skillet with olive oil or pam spray. Sprinkle both sides of chicken breasts with cumin and chili powder. Place seasoned breasts in hot skillet and cook until starting to brown. Flip and brown other side. Lower heat, cover and cook chicken for about 5 minutes, or until centers are no longer pink. Remove to cutting board.
  • 2
    Heat additional olive oil in skillet. Slice zucchini in half and then into 1/4 inch slices. Chop cleaned peppers and onion. Add veggies to skillet and sauce until onion starts to soften.
  • 3
    Add tomatoes and corn to skillet. While veggies cook, use two forks to pull chicken apart. Or use a knife and cut into small pieces. Add chicken back to skillet.
  • 4
    Season mixture with garlic salt, tajin and pepper, to taste. If you don't have tajin, just use your favorite seasoned salt.
  • 5
    Stir everything together and sprinkle the cheese on top. Cover and keep on low heat until cheese melts.
  • 6
    Serve with chopped cilantro, avocado and hot sauce.

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