This delicious and easy-to-make dish is perfect for the whole family. You can serve it with some Mexican or Spanish rice, or just a loaf of crusty bread. It was a great excuse for me to use my mandoline slicer too.
Heat 2 tbsp. of vegetable oil on medium heat in a large skillet. Dice two cloves of garlic and add them, plus salt and pepper to taste and 2 tbsp. of powdered Mexican or Southwestern seasoning mix to the pan. Dice a pound of chicken breast and cook it in the skillet until brown, then add a drained can of corn, 2 to 3 zucchinis, sliced thin, one small green pepper and one small red pepper, sliced. Cook the skillet, stirring frequently, until all the vegetables are cooked and everything has soaked in all the seasoning.
Quick Southwestern Chicken and Veggie Skillet
2 tbsp. vegetable oil
2 cloves garlic, diced
2 tbsp. powdered Mexican or Southwestern seasoning
1 lb. chicken breast, cut into small chunks
1 can corn
1 small green pepper
1 small red pepper
Heat the vegetable oil in a large skillet over medium heat. Add the diced garlic, salt, pepper and powdered Mexican or Southwestern seasoning and mix, then add the chicken breast. Cook the chicken until brown, then add the corn, zucchini, green and red pepper. Cook the whole skillet until all vegetables have cooked through and soaked up the seasoning. Serve with Mexican or Southwestern rice or some crusty bread.