Name: Mexican Chicken & Veggie Skillet (No Red Sauce, No Garlic)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken breast, cut into bite-sized pieces; 1 tbsp olive oil; 1 medium red onion, thinly sliced; 1 yellow bell pepper, sliced; 1 zucchini, halved and sliced; 1 cup corn kernels (fresh or frozen); 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp kosher salt, plus more to taste; 1/4 tsp black pepper; 1 lime, juiced (plus wedges for serving); 1/4 cup chopped fresh cilantro (optional)

Mexican Chicken & Veggie Skillet (No Red Sauce, No Garlic)

RoastedCelery6978

This Mexican Chicken & Veggie Skillet is a vibrant, satisfying dinner that comes together quickly—no red sauce or garlic required! Inspired by the principles of balancing salt, fat, acid, and heat, this dish uses fresh lime juice to cut through the richness of the chicken and olive oil, while smoky spices give it a bold, authentic flavor. With a rainbow of vegetables and lean protein, it's both filling and light, making it perfect for anyone looking to eat well and lose weight. The one-pan approach means less cleanup and easy weeknight appeal—plus, it’s just as good for leftovers!

Ingredients

Instructions

Pat the chicken pieces dry and season with 1/4 tsp salt and black pepper. Set aside.
Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 5-7 minutes. Remove to a plate.
Add the red onion, yellow bell pepper, and zucchini to the skillet. Sprinkle with remaining salt. Sauté 4-5 minutes until vegetables are crisp-tender.
Stir in the corn, cumin, smoked paprika, and chili powder. Cook 2 minutes, stirring, until fragrant and vegetables are coated with spices.
Return the chicken to the skillet and toss with vegetables. Add the lime juice and taste, adjusting salt or lime as needed to balance flavors.
Remove from heat. Garnish with fresh cilantro if desired. Serve with lime wedges.