Southwest Chicken Skillet

2 Comments

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

This Southwest Chicken Skillet with Corn and Zucchini is filled with spicy bites of chicken, fresh sautéed vegetables, plenty of Mexican spices, and a squeeze of lime to keep the flavors fresh and bright.

This recipe is one of the make-ahead lunches waiting for you in The Weekday Lunches & Breakfasts Cookbook. This meal is a great one to serve for dinner or to make-ahead for lunches through the week.

Southwest Chicken Skillet with Zucchini and Corn - get the recipe now!

Super fun SIGNED COOKBOOK GIVEAWAY!! Snap a photo of The Weekday Lunches and Breakfasts Cookbook when it arrives on the 27th and share it on Facebook OR Instagram (or BOTH for double entries!) along with the hashtag #twlbcookbook ?

I will be choosing TEN winners, 1 winner from Facebook and 1 winner from Instagram every day for 5 days.

I’ll be shipping the lucky winners a signed copy of my first cookbook The Weeknight Dinner Cookbook along with a super cute whisk bookmark. I can hardly wait to share this new cookbook with you! GIVEAWAY CLOSED

#twlbcookbook The Weekday Lunches & Breakfasts Cookbook releases on 3/27 - order your copy now!

Serve the Southwest Chicken Skillet as written below or with rice for a heartier meal. If you plan to serve this with rice, start the rice cooking before you prep the ingredients for this recipe.

I frequently cook this at night, or on the weekend, and reheat through the week for easy lunches.

The key to stress-free stir-fry recipes is prepping every single thing in advance. Make sure that all of the ingredients are lined up next to the stove before you turn on the heat.

The bulk of the prep time for this recipe is spent slicing and dicing the meat and vegetables, give yourself about 20 minutes of prep time. Once everything is assembled and ready to cook, the actual cooking time is just a few minutes.

Southwest Chicken Skillet is an irresistible lunch and dinner option from The Weekday Lunches & Breakfasts Cookbook! get the recipe at barefeetinthekitchen.com

For more recipes with great Southwestern flavors, try these Southwest Chicken Bits with Chipotle Garlic Sauce or this Southwest Chicken Salad or maybe this Southwest Chicken Soup.

I have my eye on this Southwestern Steak Stir Fry and this One Pot Southwestern Chicken Alfredo to try soon.

Kitchen Tip: I use this skillet and this cookbook to make this recipe.

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Southwest Chicken Skillet is an irresistible lunch and dinner option from The Weekday Lunches & Breakfasts Cookbook! get the recipe at barefeetinthekitchen.com

Southwest Chicken Skillet with Corn and Zucchini

Pin Print Review
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Course: Main Course
Servings: 4 - 6 servings

Ingredients 

  • 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)

Instructions

  • Place the chicken in a medium-size bowl. Drizzle with 1 tsp of oil. Sprinkle with Mexican Seasoning. 
  • Heat a large skillet over medium-high heat. Add 1 tsp oil to the skillet. Add the chicken and toss to coat. Cook for 3- 4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm. 
  • Add the squash, pepper, corn, and garlic to the empty skillet. Sprinkle with salt and pepper. Continue cooking over medium-high heat, stirring frequently, until the zucchini and the peppers wilt just slightly and everything is warm, about 4 minutes. 
  • Add the chicken back to the skillet. Add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables. Remove from the heat. Sprinkle cilantro and Cotija over the skillet, if desired. 

Notes

MAKE AHEAD DIRECTIONS:
Store this in an airtight container for up to three days. Reheat on the stove, in the microwave, or covered in the oven.

Nutrition

Calories: 287kcal · Carbohydrates: 9g · Protein: 36g · Fat: 11g · Saturated Fat: 3g · Cholesterol: 169mg · Sodium: 251mg · Potassium: 948mg · Fiber: 2g · Sugar: 5g · Vitamin A: 1700IU · Vitamin C: 81.8mg · Calcium: 88mg · Iron: 2.2mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0

Southwest Chicken Skillet with Zucchini and Corn - recipe shared from The Weekday Lunches & Breakfasts Cookbook

Filed under: , ,

Tagged with: , , ,

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

2 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.