Mexican Chicken Skillet
Quick, festive, and delicious
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.
