Southwest Chicken Skillet

Ingredients

• 1 1/2 lb boneless (skinless chicken thighs cut into 1-inch thin strips (for breasts see notes)*)
• 2 tsp olive oil
• 1 tbsp Mexican Seasoning Mix (see below)
• 1/2 tsp kosher salt
• 1 large red bell pepper sliced into thin matchsticks (about 1 cup)
• 1 cup frozen or fresh corn kernels
• 2 clove garlic (minced)
• 1 1/2 tsp Mexican Seasoning Mix
• 14 oz zucchini or summer squash (sliced 1/8-inch-thick (2 medium))
• 1/2 tsp kosher salt
• 2 tbsp fresh lime juice (about 2 small limes)
• 2 tbsp fresh cilantro (chopped)
• Cotija cheese (crumbled (optional))
• 2 tbsp of chili powder
• 1/2 tsp red pepper flakes
• 1/8 tsp cayenne pepper
• 1/2 tsp oregano
• 1 tsp smoked paprika
• 1 tbsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tbsp kosher salt
• 1/2 tbsp freshly ground black pepper

Instructions

1. In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
2. Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.
3. Add the chicken and toss to coat. Cook 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.
4. Add bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.
5. Add the zucchini, season with remaining salt and cook, stirring often until the zucchini softens slightly, about 4 minutes.
6. Return 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.
7. Remove from the heat. Sprinkle cilantro and Cotija if desired.