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Fiesta Chicken Skillet with Zucchini, Corn and Black Beans

This delicious and easy one-pan Fiesta Chicken Skillet is loaded with tender chicken, zucchini, corn, and black beans, all cooked in a flavorful tomato sauce infused with Mexican spices, and topped with cheese and cilantro.
3
50 min
TOTAL TIME
390
CALORIES
$0.98
PER SERVING
Fiesta Chicken Skillet with Zucchini, Corn and Black Beans
Ingredients
SPICE MIX
8 SERVINGS
Chili Powder
1 tbsp chili powder
Ground Cumin
1 tbsp ground cumin
Dried Oregano
1 tbsp dried oregano
Cayenne Pepper
1/4 tsp cayenne pepper
Zucchini
1 1/2 cups zucchini
diced
Canned Tomato Sauce
1 cup canned tomato sauce
Canned Diced Tomatoes
15 oz canned diced tomatoes
Boneless Skinless Chicken Breast
1 lb boneless skinless chicken breast
cut into thin strips
Kosher Salt
1 1/2 tsp kosher salt
divided
Red Onion
2 cups red onion
diced
Corn
1 1/2 cups corn
fresh or defrosted frozen
Canned Black Beans
15 oz canned black beans
rinsed and drained
Shredded Cheddar Cheese
1/2 cup shredded cheddar cheese
Minced Garlic
1 tbsp minced garlic
Fresh Cilantro
1/4 cup fresh cilantro
chopped
Olive Oil
1 tbsp olive oil
divided
Directions
SPICE MIX
30 min
PREP TIME
20 min
COOK TIME
50 min
TOTAL TIME
1
In a small bowl, combine ground cumin, dried oregano, chili powder, and cayenne pepper to create the spice mix.
FINISH WITH
2
Season chicken with 1 teaspoon of the spice mix and 1/2 teaspoon kosher salt. Set the remaining spice mix aside for later use.
3
Heat 1 teaspoon of olive oil in a large nonstick skillet over medium-high heat.
4
Working in batches so the pan doesn’t get crowded, cook the chicken until browned and cooked through, flipping once, for 4-5 minutes. Remove cooked chicken to a plate.
5
Add the remaining 2 teaspoons of olive oil and the diced red onion to the skillet. Cook, stirring frequently, until the onion softens, about 3-4 minutes.
6
Add the minced garlic and remaining spice mix to the skillet. Cook, stirring a few times, for 1 minute.
7
Add corn and diced zucchini to the skillet. Cook, stirring often, until tender, about 4 minutes.
8
Stir in the cooked chicken and its accumulated juices, along with the black beans, diced tomatoes, tomato sauce, and the remaining 1 teaspoon of kosher salt. Cover and let it simmer for 5 minutes for the flavors to blend.
9
Serve the dish garnished with shredded cheddar cheese and chopped cilantro.
Health Info
Macros
46g
CARBS
11g
FAT
27g
PROTEIN
Allowed on these diets
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
How high should the heat be when I'm cooking in a chicken skillet?
Why is my chicken tough when I cook it in the skillet?
How do I know when the chicken is properly seared?
Should I cover the skillet while the chicken is cooking?
What type of skillet is best for chicken skillet?
Can I cook the vegetables in the same skillet as the chicken?
My chicken burns before it's cooked through, what am I doing wrong?
How do I prevent food from sticking to my skillet?
How important is it to rest my chicken after it's cooked?
Can I cook frozen chicken in a skillet?