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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
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
151
kcal
Author
Sherri Hagymas
Ingredients
1 - 1.25
lbs.
boneless & skinless chicken breasts
cut into bite sized pieces
1
tablespoon
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
teaspoon
chili powder
3
teaspoon
ground cumin
sea salt and pepper to taste
1
cup
cherry tomatoes
chopped
¼
cup
cilantro leaves
chopped
¼
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:
8
g
|
Calories:
151
kcal
|
Carbohydrates:
11
g
|
Protein:
15
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
39
mg
|
Sodium:
114
mg
|
Potassium:
573
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
2035
IU
|
Vitamin C:
73.3
mg
|
Calcium:
58
mg
|
Iron:
1.5
mg