CHICKEN AND ZUCCHINI MEXICAN SKILLET
Necessity is the mother of invention, and I happen to have all these on hand. If you want to switch other peppers or veggies, it is up to you! If you happen to have Tajin seasoning, I think it's perfect for this, b/c it has a hint of lime with the salt and chili.
Provided by Carolyn Haas
Categories Chicken
Time 40m
Number Of Ingredients 13
Steps:
- 1. Spray skillet with olive oil or pam spray. Sprinkle both sides of chicken breasts with cumin and chili powder. Place seasoned breasts in hot skillet and cook until starting to brown. Flip and brown other side. Lower heat, cover and cook chicken for about 5 minutes, or until centers are no longer pink. Remove to cutting board.
- 2. Heat additional olive oil in skillet. Slice zucchini in half and then into 1/4 inch slices. Chop cleaned peppers and onion. Add veggies to skillet and sauce until onion starts to soften.
- 3. Add tomatoes and corn to skillet. While veggies cook, use two forks to pull chicken apart. Or use a knife and cut into small pieces. Add chicken back to skillet.
- 4. Season mixture with garlic salt, tajin and pepper, to taste. If you don't have tajin, just use your favorite seasoned salt.
- 5. Stir everything together and sprinkle the cheese on top. Cover and keep on low heat until cheese melts.
- 6. Serve with chopped cilantro, avocado and hot sauce.
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