Mexican•healthy
Chicken and Summer Squash
Ready in only 35 minutes, this chicken and summer squash recipe is loaded with yellow squash, zucchini, corn, tomatoes, and juicy chicken.
- Prep time
- 10 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons Mazola® Corn Oil
- 1/2 yellow onion, (diced)
- 2 cloves garlic, (minced)
- 1 1/2 pounds boneless skinless chicken breast, (cut into 1-inch chunks)
- 1 tablespoon chili powder
- 1/2 tablespoon kosher salt
- 1/2 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 yellow squash, (quartered and sliced into ½-inch pieces)
- 1 zucchini, (quartered and sliced into ½-inch pieces)
- 1 cup fresh whole kernel corn, (sliced off from 2 medium ears of corn)
- 2 roma tomatoes, (quartered)
- 1/2 cup shredded cheddar cheese
- chopped cilantro (for garnish)
- lime wedges, (for garnish)
Instructions
- 1
Heat Mazola® Corn Oil in a large skillet over medium-high heat. Add onion and garlic. Saute for 3 minutes.
- 2
Add chicken, chili powder, salt, cumin, and smoked paprika. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through.
- 3
Add yellow squash, zucchini, corn, and tomatoes. Cook for 8-10 minutes, stirring occasionally, until squash starts to become tender.
- 4
Remove from heat, top with shredded cheese, cover, and let sit for 3-5 minutes, until the cheese completely melts.
- 5
Garnish with chopped cilantro and limes wedges.