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.
Servings: 6 servings
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.
Video
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: 1serving | Calories: 261kcal | Carbohydrates: 11g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 82mg | Sodium: 807mg | Potassium: 788mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1053IU | Vitamin C: 19mg | Calcium: 99mg | Iron: 2mg