Name: Mexican-Spiced Chicken & Veggie Skillet (No Onions or Tomatoes)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1.25 lbs boneless, skinless chicken breasts, cut into bite-sized pieces; 1 large red bell pepper, sliced; 1 large zucchini, sliced into half-moons; 1 cup corn kernels (fresh or frozen); 2 cloves garlic, minced; 1 tsp smoked paprika; 1 tsp ground cumin; 1/2 tsp chili powder; 1/2 tsp dried oregano; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; 1/4 cup fresh cilantro, chopped (optional); 1 lime, cut into wedges

Mexican-Spiced Chicken & Veggie Skillet (No Onions or Tomatoes)

SavoryApple5093

This Mexican-Spiced Chicken & Veggie Skillet is crafted for those craving vibrant flavors and a boost of energy—without onions or tomatoes. Lean chicken breast is tossed in bold Mexican spices and paired with sweet corn, crisp bell peppers, and zucchini for a nutrient-dense, low-calorie meal. The quick skillet method keeps the chicken juicy (thanks to salting early) and the veggies fresh and bright. Finished with a pop of fresh cilantro and lime, this dinner is both satisfying and light, making it perfect for anyone focused on weight loss and all-day vitality. Simple, colorful, and full of flavor, it’s bound to become a weeknight favorite.

Ingredients

Instructions

In a large bowl, combine chicken with smoked paprika, cumin, chili powder, oregano, salt, and pepper. Toss well to coat evenly. Set aside while you prep the veggies.
Heat olive oil in a large nonstick skillet over medium-high heat. Add seasoned chicken pieces and cook, stirring occasionally, until lightly browned and almost cooked through, about 5-6 minutes. Transfer chicken to a plate.
In the same skillet, add bell pepper, zucchini, and corn. Sauté for 4-5 minutes until vegetables are just tender. Add the garlic and cook for 1 minute more until fragrant.
Return the chicken to the skillet. Stir well to combine. Cook for another 3-4 minutes, until chicken is cooked through and juices run clear. Taste and adjust seasoning as needed.
Remove from heat. Sprinkle with chopped cilantro and serve with lime wedges for squeezing over the top.