Chicken And Zucchini Mexican Skillet Food

MEXICAN CHICKEN ZUCCHINI SKILLET

Steps:

• DIRECTIONS
• Heat oil in a large skillet over medium heat.
• Add onion, peppers and garlic and saute for about 3 minutes.
• Add zucchini, corn and cook for a few more minutes, stirring often.
• Place the veggies in a bowl and set aside.
• Add chicken to the pan and sprinkle with cumin, chili powder, salt and pepper.
• Cook for approximately 7-8 minutes or until no longer pink in the inside and a little brown.
• Once the chicken is cooked through add the veggies back to the pan and stir well to combine.
• Add the tomatoes, then cover and cook on low heat for a few minutes. (add cheese now too if desired)
• Top with cilantro
• ENJOY!!

MEXICAN CHICKEN AND RICE SKILLET

Steps:

• Combine flour and seasoned salt in a large zip-top plastic bag; add chicken. Seal bag and shake to coat chicken.
• Brown chicken in hot oil in large skillet over medium high heat. Add tomatoes and next five ingredients; bring to a boil.
• Cover, reduce heat, and simmer, stirring occasionally, 25 minutes until liquid is absorbed and rice is tender. Sprinkle with cheese.

ZUCCHINI GARLIC CHICKEN SKILLET

Steps:

• Toss chicken, onions and garlic with the olive oil.
• Lightly brown the chicken while sautéeing the onions and garlic, about 7 or 8 minutes.
• Add the tomatoes and potatoes, salt and pepper.
• Cover and simmer for 15 to 20 minutes, until the chicken and potatoes are cooked through.
• Add zucchini during the last few minutes of cooking so it doesn't get too mushy.

CHICKEN AND ZUCCHINI MEXICAN SKILLET

Steps:

• 1. Spray skillet with olive oil or pam spray. Sprinkle both sides of chicken breasts with cumin and chili powder. Place seasoned breasts in hot skillet and cook until starting to brown. Flip and brown other side. Lower heat, cover and cook chicken for about 5 minutes, or until centers are no longer pink. Remove to cutting board.
• 2. Heat additional olive oil in skillet. Slice zucchini in half and then into 1/4 inch slices. Chop cleaned peppers and onion. Add veggies to skillet and sauce until onion starts to soften.
• 3. Add tomatoes and corn to skillet. While veggies cook, use two forks to pull chicken apart. Or use a knife and cut into small pieces. Add chicken back to skillet.
• 4. Season mixture with garlic salt, tajin and pepper, to taste. If you don't have tajin, just use your favorite seasoned salt.
• 5. Stir everything together and sprinkle the cheese on top. Cover and keep on low heat until cheese melts.
• 6. Serve with chopped cilantro, avocado and hot sauce.