SKILLET CHICKEN AND CHAYOTE SQUASH

Skillet Chicken and Chayote Squash image

Great skillet dinner with chayote squash.

Provided by Clarkad11

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

1 chayote squash, chopped
1 medium yellow zucchini, chopped
3 tablespoons avocado oil, divided, or as needed
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium jalapeno pepper, seeded and diced
1 cup fresh corn kernels
2 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
1 tablespoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Cheddar cheese
1 cup chopped fresh tomato
½ cup sliced green onion
½ cup chopped fresh cilantro

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Coat the chayote squash and zucchini with 1 tablespoon avocado oil and place on a rimmed baking sheet.
Roast in the preheated oven for 20 minutes. Leave the oven on.
While vegetables are roasting, heat 1 tablespoon avocado oil in a skillet over medium-high heat. Sear chicken in the hot oil until browned on all sides, 5 to 7 minutes.
Heat remaining oil in a large, oven-safe skillet over medium-high heat. Add bell peppers and jalapeno and saute for about 5 minutes. Add corn, garlic, taco seasoning, and cumin; stir and saute until fragrant, about 1 minute. Mix in the black beans and cooked chicken. Add the partially-roasted squash and zucchini.
Bake in the preheated oven until bubbly and chicken is no longer pink and the juices run clear, 5 to 10 minutes. Top with Cheddar cheese and continue to bake until melted, about 1 minute more. Top with tomato, green onion, and cilantro.

Nutrition Facts : Calories 318.5 calories, Carbohydrate 21.6 g, Cholesterol 66.6 mg, Fat 13.8 g, Fiber 6 g, Protein 27.2 g, SaturatedFat 4.9 g, Sodium 688.3 mg, Sugar 4.1 g