Texas-Style Healthy Chicken and Vegetable Skillet
Texas-Style Healthy Chicken and Vegetable Skillet
Ingredients
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick half-moons
- 1 1/2 cups corn, fresh or frozen
- 2 tablespoons olive oil
For the Texas Spice Blend
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or to taste
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- 1 avocado, sliced or diced
Instructions
- 1
In a small bowl, combine all ingredients for the Texas Spice Blend: chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper. Mix well.
⏱️ 3 min
- 2
Place the cut chicken pieces in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the Texas Spice Blend. Toss to coat the chicken evenly.
⏱️ 3 min
- 3
Add the bell peppers, red onion, zucchini, and corn to the same bowl (or a separate one). Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining half of the Texas Spice Blend. Toss to coat the vegetables evenly.
⏱️ 5 min
- 4
Heat a large skillet (cast iron works great) over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for 5-7 minutes, flipping occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 5
Add the seasoned vegetables to the same skillet. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. If the skillet seems dry, add a tiny splash of water (1-2 tablespoons) to help steam the vegetables.
⏱️ 10 min
- 6
Return the cooked chicken to the skillet with the vegetables. Stir everything together and cook for another 2-3 minutes to heat through.
⏱️ 3 min
- 7
Remove from heat. Garnish with fresh cilantro, and serve immediately with lime wedges and sliced avocado, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Texas-Style Healthy Chicken and Vegetable Skillet
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 bell peppers, any color, cored and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 zucchini, cut into 1/2-inch thick half-moons
- 1 1/2 cups corn, fresh or frozen
- 2 tablespoons olive oil
For the Texas Spice Blend
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper, or to taste
For Serving (Optional)
- 1/4 cup fresh cilantro, chopped
- 4 lime wedges
- 1 avocado, sliced or diced
Instructions
- 1
In a small bowl, combine all ingredients for the Texas Spice Blend: chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, black pepper, and cayenne pepper. Mix well.
⏱️ 3 min - 2
Place the cut chicken pieces in a large bowl. Drizzle with 1 tablespoon of olive oil and sprinkle with half of the Texas Spice Blend. Toss to coat the chicken evenly.
⏱️ 3 min - 3
Add the bell peppers, red onion, zucchini, and corn to the same bowl (or a separate one). Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining half of the Texas Spice Blend. Toss to coat the vegetables evenly.
⏱️ 5 min - 4
Heat a large skillet (cast iron works great) over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for 5-7 minutes, flipping occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 5
Add the seasoned vegetables to the same skillet. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are tender-crisp and slightly charred. If the skillet seems dry, add a tiny splash of water (1-2 tablespoons) to help steam the vegetables.
⏱️ 10 min - 6
Return the cooked chicken to the skillet with the vegetables. Stir everything together and cook for another 2-3 minutes to heat through.
⏱️ 3 min - 7
Remove from heat. Garnish with fresh cilantro, and serve immediately with lime wedges and sliced avocado, if desired.
⏱️ 2 min