chicken and zucchini mexican skillet

Name: Chicken and Zucchini Mexican Skillet
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 pound(s) chicken breast; 1 teaspoon(s) cumin; 1 teaspoon(s) chili powder; 1 medium zucchini or yellow squash; 1/2 large green pepper; 1 small jalapeño pepper; 1 small onion; 1 cup(s) frozen corn; 1 can(s) fire roasted tomatoes, or 1 can rotel tomatoes with green chilis; garlic salt, tajin mexican seasoning, black pepper to taste; 1/2 cup(s) low-fat shredded mexican cheese blend, or crumbled cotija cheese; 2 tablespoon(s) cilantro, chopped, for garnish; 1/2 avocado, chopped, for garnish

(1 RATING)

9 Pinches 3 Photos

Carolyn Haas

Whitewater, WI

Updated on Sep 30, 2021

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.

Rate

prep time 20 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 pound chicken breast
1 teaspoon cumin
1 teaspoon chili powder
1 medium zucchini or yellow squash
1/2 large green pepper
1 small jalapeño pepper
1 small onion
1 cup 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 cup low-fat shredded mexican cheese blend, or crumbled cotija cheese
2 tablespoons cilantro, chopped, for garnish
1/2 avocado, chopped, for garnish

How To Make chicken and zucchini mexican skillet

Step 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.

Step 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.
Step 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.
Step 4

Season mixture with garlic salt, tajin and pepper, to taste. If you don't have tajin, just use your favorite seasoned salt.
Step 5

Stir everything together and sprinkle the cheese on top. Cover and keep on low heat until cheese melts.
Step 6

Serve with chopped cilantro, avocado and hot sauce.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes