Southwest Chicken Skillet with Corn and Zucchini
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Chicken skillet with corn, zucchini, and bell peppers in a Mexican spiced sauce, finished with lime and cotija cheese. A colorful, quick weeknight main with bright, zesty flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
- 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))
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
- 15m
- Cook
- 15m
- Sodium
- 651mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1078mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 651MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.