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Mexican Chicken Zucchini Skillet recipe in a stainless steel pan
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Mexican Chicken Zucchini Skillet

This low carb Mexican Chicken Zucchini Skillet recipe is an easy dish that is made with fresh ingredients. Ready in 30 minutes or less, it's a one pan healthy meal that the entire family will love.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 151kcal

Ingredients

  • 1 - 1.25 lbs. boneless & skinless chicken breasts cut into bite sized pieces
  • 1 Tbsp coconut oil or olive oil
  • 4 fresh garlic cloves minced
  • 1 red onion diced
  • 2 medium zucchini or yellow squash, diced
  • 3 medium bell peppers - different colors diced
  • 1 cup organic corn frozen or fresh
  • 3 tsp chili powder
  • 3 tsp ground cumin
  • sea salt and pepper to taste
  • 1 cup cherry tomatoes chopped
  • 1/4 cup cilantro leaves chopped
  • 1/4 cup shredded cheese of choice optional

Instructions

  • 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!!

Nutrition

Serving: 8g | Calories: 151kcal | Carbohydrates: 11g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 114mg | Potassium: 573mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2035IU | Vitamin C: 73.3mg | Calcium: 58mg | Iron: 1.5mg