With Cinco de Mayo right around the corner, I’ve got Mexican flavors on my mind. While this dish is a great one-dish wonder any weeknight, it feels especially fitting this time of year when you’re craving something a little festive but still easy.

One of my favorite parts about this recipe is how it sneaks in a good amount of vegetables without making a fuss about it. I used zucchini and bell peppers here, but feel free to swap in whatever you have on hand. I’m already looking forward to revisiting this one over the summer when there’s an abundance of locally grown zucchini.

When it comes to spices, I love shopping with Penzeys. I still get a little giddy when I stumble upon one of their retail stores (is there anything better than the smell of a spice shop?), but most of the time I order online. Their Original Taco Seasoning is a favorite – it has great flavor without being overloaded with salt. A quick tip – always check the ingredient list on your taco seasoning before you reach for the salt. Penzeys also offers a few other taco blends and a wide selection of salt-free spice mixes if you like to tinker.

A little planning ahead makes this meal even more rewarding. I often double the amount of vegetables and chicken so I have a second meal practically ready to go. I freeze the cooked vegetables and chicken separately, so when I’m ready for round two, I just chop a few fresh scallions and cilantro (though in a pinch, you could even skip those) and dinner is on the table with minimal effort. Just make sure you have a few key ingredients on hand for that encore performance.

Whether you’re celebrating Cinco de Mayo, craving a taste of summer, or just looking to jazz up your weeknight routine, this colorful, hearty dish is one to keep in your regular rotation. Quick, easy, freezer-friendly – and full of flavor. ¡Olé!

Mexican Chicken Skillet

Quick, festive, and delicious

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Course Main Course

Servings 2

Ingredients

2 teaspoons olive oil
1 medium zucchini (~7 ounces) chopped
1 medium orange, red or yellow pepper chopped
4 scallions chopped and divided
3 garlic cloves minced
10 ounces chicken breast or tenders cut into small pieces
10 ounces diced tomatoes with green chilies not drained
4 teaspoons taco seasoning
1 teaspoon cumin
Kosher salt (see Notes)
3/4 cup (3 ounces) shredded Mexican cheese blend
2 tablespoons chopped cilantro

Instructions

In a 12-inch skillet, heat olive oil over medium-low heat. Add zucchini, red pepper, half of the scallions and garlic. Cook, stirring occasionally for 4 minutes or until zucchini and peppers are beginning to soften.
Stir in the chicken. Cook, stirring occasionally for 4 minutes.
Stir in the tomatoes, taco seasoning and cumin. Add 1/4 teaspoon Kosher salt if your taco seasoning doesn’t contain salt. Cover and cook for 6 to 8 minutes or until the chicken is cooked.
Sprinkle it with cheese. Cover and cook for 2 minutes or until the cheese is melted.
Top with the remaining half of scallions and cilantro.

Notes

I often prepare double the amount of vegetables and chicken so I have enough for a second meal. I freeze the second half of the vegetables (you’ll have a few extra scallions) and chicken (packaged separately). All I need for the second meal is some freshly chopped scallions and cilantro (in a pinch, you can skip these). Don’t forget to have the other ingredients on hand.
Check your taco seasoning’s ingredients, if it doesn't contain salt, I recommend adding about 1/4 teaspoon of Kosher salt.