Southwest Chicken Skillet

For the chicken:

• 1 1/2 lb boneless, skinless chicken thighs cut into 1-inch thin strips (for breasts see notes)*
• 2 teaspoons olive oil
• 1 tablespoon Mexican Seasoning Mix (see below)
• 1/2 teaspoon kosher salt

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 1/2 teaspoons Mexican Seasoning Mix
• 14 ounces zucchini or summer squash, sliced 1/8-inch-thick (2 medium)
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh lime juice, about 2 small limes
• 2 tablespoons fresh cilantro, chopped

Mexican Spice Mix:

• 2 tablespoons of chili powder
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon oregano
• 1 teaspoons smoked paprika
• 1 tablespoons ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper

In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.

Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.

Add the chicken and toss to coat. Cook 4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.

Add bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.

Add the zucchini, season with remaining salt and cook, stirring often until the zucchini softens slightly, about 4 minutes.

Return the chicken back to the skillet, add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.

Remove from the heat. Sprinkle cilantro if desired.

Original recipe found at www.skinnytaste.com