Skillet Dish: Southwestern Chicken and Veggie Skillet Meal

This one dish meal is filled with spicy chicken pieces and loaded with crisp tender veggies all doused with Latin spices.  This dish will have you saying "more please!"

Southwestern Chicken and Veggie Skillet Meal

You gotta love one pot meals.  They are convenient, easy to prepare, and the clean-up is a breeze!  Perfect for weeknights or lazy Sunday afternoons.  My Southwestern Chicken and Veggie Skillet Meal captures the flavors of the southwest, and is prepared like a stir fry.  That means it's full of flavor but it cooks quick, which is what we always love!

Chicken breasts are cut in to bite size cubes and seasoned with your favorite taco seasoning.  Veggies like zucchini, corn, and bell pepper give this the southwestern flair and are cooked with the same taco seasoning.  To finish the dish a dousing of lime juice and a sprinkle of cilantro tops it off.  Great when served with rice and tortillas.  Everyone is going to love this recipe so make sure to keep this one on hand for quick meals!

What Ingredients do I need?

• boneless skinless chicken breasts
• canola oil
• taco seasoning - I use my homemade version
• garlic
• red bell pepper
• zucchini
• corn
• limes
• cilantro

Substitutions and Variations

• Use chicken thighs instead of breasts
• Would be great with top sirloin steak or pork tenderloin
• Use any color bell pepper
• Substitute a yellow summer squash, Mexican zucchini 
• Add a poblano or anaheim chili sliced
• Use different seasoning such as chili lime 
• Change up the flavor profile by going Cajun, or Caribbean with jerk seasoning and appropriate vegetables.

Kitchen Tips and Notes

• This is a stir fry techniques.  Once you have that down you can change the flavors and vegetables to create new dishes.

• Cooking times are approximate and will change depending on how hot your skillet it and how tender you like your vegetables.

• Prep all your ingredients first as this goes fast once you start cooking.

• You can prep the ingredients the day ahead if you want.

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Southwestern Chicken and Veggie Skillet Meal

serves 4

Chicken:
1- 1 1/2 lb boneless, skinless chicken breasts cut into 1 1/2 bite sized cubes
2 tsp canola oil
2 tbsp taco seasoning

Vegetables:
1 1/2 lb zucchini, sliced thinly
1 red bell pepper sliced into thin strips
1 1/2 cups canned or frozen corn, drained if canned
2 garlic cloves, minced
1 1/2 tsp taco seasoning
2 tbsp fresh lime juice, about 2 limes
2 tbsp fresh cilantro, chopped

Sprinkle chicken pieces with taco seasoning and toss to cover.  

 

Heat a large skillet over medium-high heat. Add canola oil to the skillet and allow to heat.  Add the chicken and cook for 4-5 minutes, constantly stirring, until browned and cooked through. Remove the chicken to a plate and set aside

 
Add the zucchini, bell pepper strips, corn, and garlic to the skillet. Season with salt and pepper and sprinkle 1 1/2 teaspoons of taco seasoning over the vegetables.  Stir to combine.  Cook, stirring frequently, until the zucchini and the bell peppers are tender crisp, 4-5 minutes.  

Return the chicken and any accumulated juices back to the skillet.   Add the lime juice and toss to cover the mixture.  Remove from heat and add the chopped cilantro.  Serve.   

adapted from:  Barefeet In the Kitchen