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Zesty Southwestern Chicken Skillet Recipe

This zesty Southwestern Chicken Skillet is loaded with tender chicken, fresh vegetables, and bold Mexican spices, making for an easy and flavorful one-pan dinner perfect for any night of the week.
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 1.5 lb boneless skinless chicken thighs cut into 1-inch thin strips
  • 2 tsp olive oil
  • 1 tbsp Mexican seasoning mix see below for recipe
  • 0.5 tsp kosher salt
  • 1 large red bell pepper sliced into thin matchsticks
  • 1 cup corn kernels frozen or fresh
  • 2 cloves garlic minced
  • 14 oz zucchini or summer squash sliced 1/8-inch thick (about 2 medium)
  • 2 tbsp fresh lime juice about 2 small limes
  • 2 tbsp fresh cilantro chopped
  • Cotija cheese crumbled (optional)
  • 2 tbsp chili powder
  • 0.5 tsp red pepper flakes
  • 0.125 tsp cayenne pepper
  • 0.5 tsp oregano
  • 1 tsp smoked paprika
  • 1 tbsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tbsp kosher salt
  • 0.5 tbsp freshly ground black pepper

Instructions
 

Preparation Steps

  • In a medium bowl, drizzle chicken with 1 teaspoon of olive oil and season with 1 tablespoon of the Mexican seasoning mix and 0.5 teaspoon salt.
  • Heat a large skillet over high heat. Add the remaining 1 teaspoon olive oil to the skillet.
  • Add the chicken and toss to coat. Cook for 4 minutes, stirring constantly, until chicken is browned and cooked through. Transfer to a plate and tent with foil to keep warm.
  • Add the sliced red bell pepper, corn, and minced garlic to the empty skillet. Sprinkle with remaining Mexican seasoning mix. Cook over medium-high heat, stirring frequently, for 5 to 8 minutes until peppers soften.
  • Add the zucchini slices, season with 0.5 teaspoon kosher salt, and cook, stirring often, until zucchini softens, about 4 minutes.
  • Return the chicken to the skillet, add fresh lime juice, and scrape up any browned bits from the bottom of the skillet. Stir to combine juices with chicken and vegetables.
  • Remove from heat, sprinkle with chopped cilantro and crumbled Cotija cheese if desired, and serve immediately.

Notes

Substitute chicken breasts for thighs if preferred. Feel free to add black beans or other vegetables for variety. Serve over rice or with warm tortillas for a complete meal.