Mexican Chicken Skillet

For what seems like a very basic dish, this recipe packs a lot of flavor, while also managing to remain mostly healthy. As an added bonus, it’s a one pot dish.

Ingredients. Serves 3.

Mexican Seasoning Mix.

  • 1 tablespoon chili powder
  • ¼ teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • ¼ teaspoon oregano
  • ½ teaspoon smoked paprika
  • ½ tablespoon ground cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ tablespoon kosher salt
  • ¼ tablespoon fresh ground pepper.


  • 1 ½ pounds boneless skinless chicken thighs cut into 1 inch strips
  • 2 teaspoons olive oil, divided
  • 1 tablespoon Mexican Seasoning Mix
  • ½ teaspoon kosher salt.


  • 1 large red bell pepper, cut into matchsticks.
  • 1 cup corn kernels, frozen or fresh
  • 2 cloves garlic, minced
  • 1 ½ teaspoons Mexican Seasoning Mix
  • 2 medium zucchini, sliced 1/8 inch thick
  • ½ teaspoon kosher salt


  • 2 tablespoons fresh lime juice (approximately 1 good sized lime)
  • 2 tablespoons fresh cilantro, chopped
  • ½ cup cotija cheese, crumbled


Mexican Seasoning Mix.

Combine all the spices in a resealable container, as you’re likely to have a little leftover.

Feel free to skip this step and just buy a pouch of any south western seasoning at the grocery store, but at least this version doesn’t have any maltodextrin in it. Actually, I quite like this simple mix, it adds a ton of flavor with very little effort, and in all likelihood you have these spices in your kitchen already. Double the recipe if you want extra mix lying around, it has many uses.


Heat 1 teaspoon of olive oil in a large skillet on medium high. While waiting for the oil to heat,toss the chicken strips, theother teaspoon of olive oil, the seasoning mix, and salt in a large bowl. Once the oil is nice and hot add the chicken to the pan. Cook the chicken through, allowing it to get a nice sear on both sides, before transferring it to a foil tented plate.


Add the pepper, corn, garlic and seasoning mix to the large skillet. Cook over medium high heat, constantly stirring until the peppers soften. Approximately 6 minutes.

Add the zucchini and salt. Continue stirring until zucchini softens. Approximately 4 minutes.


Return the cooked chicken to the skillet and add the lime juice. Give it a good stir, taking the time to scrape the bottom of the pan, dislodging all those flavor crystals. Serve garnished with the cilantro and cotija cheese.

There you have it, a simple, hearty, one pot meal that’s endlessly manipulatable, so feel free to make it your own.



This recipe originated from skinnytaste.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s