Queso chicken skillet with vegetables
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-skillet cheesy chicken dinner loaded with sautéed vegetables, corn, and a queso cheese sauce. It's deeply flavored with Mexican spices and comforting without being heavy. Quick enough for weeknights yet satisfying enough for family dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes (optional)
- 2-3 teaspoons extra-virgin olive oil (divided (see instructions))
- 1 1/2 lbs. boneless (skinless chicken breasts, cut into about 1-inch long strips)
- 1 small onion (chopped)
- 1 medium zucchini (cut in half lengthwise and sliced into 1/4-inch half moons)
- 1 medium red bell pepper (chopped (see notes))
- 2 cloves garlic (minced)
- 1 cup corn (fresh (frozen or from a can))
- 1 (10 oz.) container La Terra Fina Queso Cheese Dip
- Juice of 1 lime
- Chopped cilantro (sliced avocado, diced tomatoes, etc.)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 874mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 864mg
- Calcium
- 180mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 874MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.