Southwest Chicken Skillet

skinnytaste.com

Leslie Schnare Harnish

subheading: For the chicken:

1 ½ lb boneless, skinless chicken breasts cut into 1-inch thin strips (

2 teaspoons olive oil

1 tablespoon Mexican Seasoning Mix, see below

½ teaspoon kosher salt

subheading: Vegetables:

1 large red bell pepper sliced into thin matchsticks, about 1 cup

1 cup frozen or fresh corn kernels

2 cloves garlic, minced

1 ½ teaspoons Mexican Seasoning Mix

14 ounces zucchini or summer squash, sliced ⅛-inch-thick (2 medium)

½ teaspoon kosher salt

2 tablespoons fresh lime juice, about 2 small limes

2 tablespoons fresh cilantro, chopped

Cotija cheese, crumbled (optional)

subheading: Mexican Spice Mix:

2 tablespoons of chili powder

½ teaspoon red pepper flakes

⅛ teaspoon cayenne pepper

½ teaspoon oregano

1 teaspoons smoked paprika

1 tablespoons ground cumin

½ teaspoon garlic powder

½ teaspoon onion powder

½ tablespoon kosher salt

½ tablespoon freshly ground black pepper

Note: Ingredients may have been altered from the original.

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