How to Make Southwest Chicken & Zucchini Skillet
-
Heat olive oil in a large skillet over medium-high. Add chicken cubes, chili powder, cumin, and garlic powder. Sauté 5 minutes.
-
Add zucchini and tomato; cook 3 more minutes until zucchini is just tender.
-
Add black beans and lime juice; stir and heat through 2 minutes.
-
Season with salt and pepper. Top with cilantro and serve hot.
Advertisement
Pro Tips for Perfect Southwest Chicken & Zucchini Skillet
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of boneless skinless chicken breast, cubed, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Southwest Chicken & Zucchini Skillet?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Southwest Chicken & Zucchini Skillet?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for boneless skinless chicken breast, cubed?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
You may also like