One Skillet Chicken
Description
This One Pan Mexican Chicken Skillet with Zucchini is an easy dinner ready in under 30 minutes!
Ingredients
- Olive Oil
- 2 Chicken Breasts, diced
- 1 teaspoon Cornstarch
- 1 ½ teaspoons Cumin
- 1 teaspoon Chili Powder
- ½ teaspoon Smoked Paprika
- 1 ½ teaspoons Kosher Salt
- ¼ teaspoon Pepper
- ½ teaspoon Oregano
- 1 Zucchini, chopped
- 1 Yellow Squash, chopped
- ½ Red, Yellow or White Onion, minced
- 3 Cloves Garlic, minced
- Salt and Black Pepper, to taste
- 1 Can Pinto Beans, 15 oz, drained
- ⅓ Cup Chicken Broth, *optional
- 1 Package Tillamook Spicy Mexican Cheese Blend, 8 oz, or cheese of choice
- ½ Cup Tomatoes, diced
- 1 Avocado, chopped
- Cilantro, chopped
- ½ Lime, juiced
Instructions
- In a pan over medium high heat, add a drizzle of oil and add in the chicken and seasonings, stirring to combine. Turn heat down to medium and cook until cooked through about five minutes. Remove to a plate.Olive Oil, 2 Chicken Breasts, 1 teaspoon Cornstarch, 1 ½ teaspoons Cumin, 1 teaspoon Chili Powder, ½ teaspoon Smoked Paprika, 1 ½ teaspoons Kosher Salt, ¼ teaspoon Pepper, ½ teaspoon Oregano
- Turn up to medium high. Add another drizzle of olive oil and add the zucchini and onions, stirring every 2 minutes until browned.Olive Oil, 1 Zucchini, 1 Yellow Squash, ½ Red, Yellow or White Onion
- Add the garlic and season with salt and pepper to taste.3 Cloves Garlic, Salt and Black Pepper
- Add back in the chicken along with the pinto beans and chicken broth and stir to combine.1 Can Pinto Beans, ⅓ Cup Chicken Broth
- Bring to a simmer for three minutes.
- Sprinkle the top with cheese and place under a broiler or add a lid on top to melt the cheese.1 Package Tillamook Spicy Mexican Cheese Blend
- Serve with tomatoes, avocados, and cilantro as garnish with a squeeze of lime juice eat in bowls or using chips to scoop.½ Cup Tomatoes, 1 Avocado, Cilantro, ½ Lime
Nutrition
Calories: 167kcal