Post by Loupy on Mar 8, 2018 23:05:34 GMT -7
Southwest Chicken Skillet with Corn and Zucchini
From: Mary Younkin @ barefeetinthekitchen.com/southwest-chicken-skillet-recipe/?
This Southwest Chicken Skillet with Corn and Zucchini is filled with spicy bites of chicken, fresh sautéed vegetables, plenty of Mexican spices, and a squeeze of lime to keep the flavors fresh and bright. This recipe is one of the make-ahead lunches. This meal is a great one to serve for dinner or to make-ahead for lunches through the week.
Serve the Southwest Chicken Skillet as written below or with rice for a heartier meal. If you plan to serve this with rice, start the rice cooking before you prep the ingredients for this recipe. I frequently cook this at night, or on the weekend, and reheat through the week for easy lunches.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Makes: 4-6 servings
Ingredients
CHICKEN INGREDIENTS:
1 1/2 lb boneless, skinless chicken thighs or breasts cut into 2-inch strips
2 tsp light flavored olive oil
2 tbsp Mexican Seasoning Mix (see below)
VEGETABLE INGREDIENTS:
1 1/2 lb summer squash: Italian zucchini,Mexican gray, or yellow crookneck sliced very thin, approximately 1/8-inch
1 large red bell pepper sliced into thin matchsticks, about 1 cup
1 11-oz can corn niblets, drained
2 cloves garlic, minced
1 1/2 tsp Mexican Seasoning Mix
2 tbsp fresh lime juice, about 2 limes
2 tbsp fresh cilantro, chopped
2-3 tbsp Cotija cheese, crumbled (optional)
Instructions:
Place the chicken in a medium-size bowl.
Drizzle with 1 tsp of oil.
Sprinkle with Mexican Seasoning.
Heat a large skillet over medium-high heat.
Add 1 tsp oil to the skillet.
Add the chicken and toss to coat.
Cook for 3- 4 minutes, constantly stirring, until the chicken has browned and is cooked through.
Transfer the cooked chicken to a plate and tent with foil to keep warm.
Add the squash, pepper, corn, and garlic to the empty skillet.
Sprinkle with salt and pepper.
Continue cooking over medium-high heat, stirring frequently, until the zucchini and the peppers wilt just slightly and everything is warm, about 4 minutes.
Add the chicken back to the skillet.
Add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.
Remove from the heat.
Sprinkle cilantro and Cotija over the skillet, if desired.
Notes
MAKE AHEAD DIRECTIONS:
Store this in an airtight container for up to three days. Reheat on the stove, in the microwave, or covered in the oven.
Homemade Mexican Spice Mix
Recipe adapted from and with thanks to Allrecipes.com
Ingredients
4 tablespoons of chili powder (I used NM Red Chili Powder)
1 teaspoon red pepper flakes
¼ teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons smoked paprika
2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Instructions
In a small bowl, stir together all of the spices.
Store the seasoning mix in an airtight container.
I keep mine in a glass mason jar in my spice cabinet.
From: Mary Younkin @ barefeetinthekitchen.com/southwest-chicken-skillet-recipe/?
This Southwest Chicken Skillet with Corn and Zucchini is filled with spicy bites of chicken, fresh sautéed vegetables, plenty of Mexican spices, and a squeeze of lime to keep the flavors fresh and bright. This recipe is one of the make-ahead lunches. This meal is a great one to serve for dinner or to make-ahead for lunches through the week.
Serve the Southwest Chicken Skillet as written below or with rice for a heartier meal. If you plan to serve this with rice, start the rice cooking before you prep the ingredients for this recipe. I frequently cook this at night, or on the weekend, and reheat through the week for easy lunches.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Makes: 4-6 servings
Ingredients
CHICKEN INGREDIENTS:
1 1/2 lb boneless, skinless chicken thighs or breasts cut into 2-inch strips
2 tsp light flavored olive oil
2 tbsp Mexican Seasoning Mix (see below)
VEGETABLE INGREDIENTS:
1 1/2 lb summer squash: Italian zucchini,Mexican gray, or yellow crookneck sliced very thin, approximately 1/8-inch
1 large red bell pepper sliced into thin matchsticks, about 1 cup
1 11-oz can corn niblets, drained
2 cloves garlic, minced
1 1/2 tsp Mexican Seasoning Mix
2 tbsp fresh lime juice, about 2 limes
2 tbsp fresh cilantro, chopped
2-3 tbsp Cotija cheese, crumbled (optional)
Instructions:
Place the chicken in a medium-size bowl.
Drizzle with 1 tsp of oil.
Sprinkle with Mexican Seasoning.
Heat a large skillet over medium-high heat.
Add 1 tsp oil to the skillet.
Add the chicken and toss to coat.
Cook for 3- 4 minutes, constantly stirring, until the chicken has browned and is cooked through.
Transfer the cooked chicken to a plate and tent with foil to keep warm.
Add the squash, pepper, corn, and garlic to the empty skillet.
Sprinkle with salt and pepper.
Continue cooking over medium-high heat, stirring frequently, until the zucchini and the peppers wilt just slightly and everything is warm, about 4 minutes.
Add the chicken back to the skillet.
Add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.
Remove from the heat.
Sprinkle cilantro and Cotija over the skillet, if desired.
Notes
MAKE AHEAD DIRECTIONS:
Store this in an airtight container for up to three days. Reheat on the stove, in the microwave, or covered in the oven.
Homemade Mexican Spice Mix
Recipe adapted from and with thanks to Allrecipes.com
Ingredients
4 tablespoons of chili powder (I used NM Red Chili Powder)
1 teaspoon red pepper flakes
¼ teaspoon cayenne pepper
1 teaspoon oregano
2 teaspoons smoked paprika
2 tablespoons ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Instructions
In a small bowl, stir together all of the spices.
Store the seasoning mix in an airtight container.
I keep mine in a glass mason jar in my spice cabinet.
