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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
Olive Oil
1 tbsp olive oil
divided
Zucchini
1 1/2 cups zucchini
diced
Canned Diced Tomatoes
15 oz canned diced tomatoes
Kosher Salt
1 1/2 tsp kosher salt
divided
Red Onion
2 cups red onion
diced
Fresh Corn
1 1/2 cups fresh corn
fresh or defrosted frozen
Canned Black Beans
15 oz canned black beans
rinsed and drained
Minced Garlic
1 tbsp minced garlic
Chopped Fresh Cilantro
1/4 cup chopped fresh cilantro
Shredded Cheddar Cheese
1/2 cup shredded cheddar cheese
Boneless Skinless Chicken Breast
1 lb boneless skinless chicken breast
cut into thin strips
Canned Tomato Sauce
1 cup canned tomato sauce
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
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK