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Chicken and Summer Squash
Prep Time:
10
minutes
mins
Cook Time:
25
minutes
mins
Total Time:
35
minutes
mins
Servings:
6
servings
Author:
Isabel Orozco-Moore
Ready in only 35 minutes, this chicken and summer squash recipe is loaded with yellow squash, zucchini, corn, tomatoes, and juicy chicken.
Ingredients
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
Heat Mazola® Corn Oil in a large skillet over medium-high heat. Add onion and garlic. Saute for 3 minutes.
Add chicken, chili powder, salt, cumin, and smoked paprika. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through.
Add yellow squash, zucchini, corn, and tomatoes. Cook for 8-10 minutes, stirring occasionally, until squash starts to become tender.
Remove from heat, top with shredded cheese, cover, and let sit for 3-5 minutes, until the cheese completely melts.
Garnish with chopped cilantro and limes wedges.
Notes
Squash:
You can use all yellow squash or all zucchini if you prefer.
Shredded cheese:
Cheddar, Monterey jack, colby jack, or mozzarella all work.
Corn:
I used fresh corn that I sliced off of 2 ears of corn, but you can use about 1 cup of frozen or canned corn if you prefer.
Nutrition
Serving:
1
serving
|
Calories:
261
kcal
|
Carbohydrates:
11
g
|
Protein:
29
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.03
g
|
Cholesterol:
82
mg
|
Sodium:
807
mg
|
Potassium:
788
mg
|
Fiber:
2
g
|
Sugar:
5
g
|
Vitamin A:
1053
IU
|
Vitamin C:
19
mg
|
Calcium:
99
mg
|
Iron:
2
mg