Healthy chicken and zucchini skillet with corn
Chicken and zucchini skillet with corn is a one-pot wonder full of southwestern flavors, colorful veggies and juicy chicken. Information technology'south a gluten-free and low-carb recipe that'southward perfect for meal prepping.
It'southward the eye of the week and man, it just feels like the heart of the week.
Work has been busy, kids have been busy and while I've been doing a good task of getting to bed at a decent 60 minutes, I'm even so feeling a piddling ho-hum.
Luckily, we're halfway through the week and we've got Cinco de Mayo coming up this weekend! 💃🎉
Today I'grand excited to share with y'all a recipe from my friend Mary's new cookbook, The Weekday Lunches and Breakfasts Cookbook. (That could totally work for Cinco de Mayo!)
She shared a copy of her cookbook with me and I've been marking off then many pages – in that location are TONS of great recipes here that I'yard excited to try!
Today I'k sharing her healthy chicken and zucchini skillet with corn that's loaded with southwestern flavors and comes together in just 1 pan. 🙌
It's super tasty and perfect for a weeknight family dinner that volition be delicious reheated for lunch the side by side day.
I served information technology on its own but you could certainly serve it over rice or cauliflower rice for a heartier meal. 👌
The craven in this dish is then well seasoned and juicy. Plus information technology's a 1-pot recipe that's popping with color, which y'all know I dearest.
And while this just screams fresh and summery to me, it'southward really something y'all could make yr-circular. 👍
And while we initially ate it for dinner, I tin personally attest that this makes a fabulous lunch. The leftovers reheat actually well so information technology tin definitely be a good recipe for your repast prepping.
Notes and substitutions for craven and zucchini skillet with corn:
- I used my bootleg taco seasoning only Mary makes hers with a homemade Mexican seasoning mix. You could substitute a store-bought seasoning mix too.
- You lot could add some chopped onions or throw in a few handfuls of spinach to this besides.
- Every bit I mentioned, information technology's great on its own (and is low-carb) only could be paired with rice or cauliflower rice. Or you could serve it over quinoa or couscous.
- I took her suggestion and used Cojita cheese but I think shredded cheddar or Monterey Jack would piece of work here too.
- You can too top this with chopped fresh tomatoes or some salsa, or add some sliced avocado to serve it.
Want a niggling kicking? Stir in some cherry pepper flakes or serve this with some hot sauce. 🌶
The leftovers reheat well. (This is from the make-alee lunches department of her cookbook.) I rewarmed mine over the stove but a microwave works as well.
Side by side on my list from her gorgeous cookbook is the spinach couscous salad with chicken and cranberries, warm Mediterranean pasta, cheesy light-green chile chicken, taco rice and the cheesy chicken enchilada pasta.
Oh and also the southwest chicken melt sandwiches and crispy light-green chile pork skillet too. So much YUM!
From the breakfast section, I can't wait to endeavor the chipotle egg salad breakfast sandwiches, tortilla eggs, cheesy egg French staff of life breakfast pizza, breakfast tostada stacks and the slow cooker nutty kokosnoot granola.
And then much deliciousness!
I hope you requite this easy skillet chicken recipe a try and I hope you cheque out Mary's beautiful cookbook. I know you'll find some new favorites. You tin can also follow her and find delicious recipes at her weblog Barefeet in the Kitchen.
Happy cooking!
XO,
Kathryn
P.Southward. If you love this recipe, I call back you'll besides enjoy my southwestern chicken skillet dinner.
Prep Fourth dimension 15 minutes
Cook Time 12 minutes
Full Time 27 minutes
Ingredients
For the chicken:
- i 1/2 lbs boneless, skinless chicken thighs or breasts, cut into 2-inch strips
- two teaspoons actress virgin olive oil, divided
- 2 tablespoons taco seasoning
For the vegetables:
- 2 medium zucchini (or substitute yellow squash), sliced 1/8-inch thick
- one medium red bell pepper, sliced into thin matchsticks (about ane cup)
- 1 cup frozen corn (or employ 1 11-oz. can of corn, drained)
- two cloves garlic, minced
- 1 ane/2 teaspoons taco seasoning
- 2 tablespoons fresh lime juice (well-nigh 2 small-scale limes)
- 2-iii tablespoons fresh cilantro, chopped
- two-3 tablespoons Cotija cheese, crumbled (see notes)
Instructions
- Place the chicken in a medium-sized bowl. Drizzle with one teaspoon of oil. Sprinkle with the taco seasoning and stir well to coat the chicken pieces.
- Estrus a large skillet over medium-loftier heat. Add 1 teaspoon of oil to the skillet. Add the craven and toss to glaze. Cook for four-5 minutes, constantly stirring until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to go along warm.
- Add the squash, pepper, corn and garlic to the aforementioned skillet. Sprinkle with the taco seasoning. Cook over medium-loftier heat, stirring frequently, until the squash and pepper brainstorm to wilt and everything is warm, about 4-v minutes.
- Add the chicken back the skillet, along with any accumulated juices. Add the lime juice and scrape whatsoever browned $.25 off the bottom of the skillet. Stir to mix everything together well so remove from the oestrus.
- Sprinkle skillet with cilantro and Cotija cheese and serve.
Notes
This skillet chicken is great on its own simply could be served over rice or cauliflower rice.
You tin can substitute shredded cheddar or Monterey Jack cheese for the Cotija if y'all adopt.
I apply a homemade taco seasoning, but y'all tin substitute store-bought taco seasoning or employ a Mexican-flavored seasoning blend.
You could add some chopped onions or throw in a few handfuls of spinach to this as well.
You can also acme this with chopped fresh tomatoes or some salsa, or add some sliced avocado to serve it.
Want a little kick? Stir in some ruby pepper flakes or serve this with some hot sauce.
The leftovers can exist stored in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave.
Based on a recipe in the The Weekday Lunches and Breakfasts Cookbook by Mary Younkin.
Diet Information:
Yield:
iv Serving Size:
one
Amount Per Serving: Calories: 406 Total Fat: 18g Saturated Fatty: 6g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 213mg Sodium: 771mg Carbohydrates: 19g Fiber: 3g Sugar: 5g Protein: 46g
Source: https://www.familyfoodonthetable.com/healthy-chicken-zucchini-skillet-corn-low-carb/
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