Chicken and Zucchini Enchilada Skillet
A one-pan skillet of chicken, zucchini, black beans, corn, salsa, and cheddar with enchilada-style seasoning.
- Calories
- 590
- Protein
- 48g
- Carbs
- 61g
- Fat
- 17g
Per serving
Ingredients
For 4 servings · 34 min total
- chicken thighpatted dry20 oz
- zucchinihalved and sliced12 oz
- black beansdrained and rinsed1 1/3 can
- frozen corn1 cup
- salsa2 cup
- shredded cheddar4 oz
- yellow oniondiced6 oz
- taco seasoning2 oz
- canola oil4 tsp
- kosher salt1 tsp
- black pepper1/4 tsp
Instructions
- 1Dice the onion and halve and slice the zucchini. Pat the chicken dry without rinsing it, then season it with the kosher salt and black pepper.
- 2Heat the canola oil in a large skillet over medium heat. Sear the chicken 3-4 minutes per side, until browned. Move it to a plate, then wash the board, knife, plate, and hands with soap and water before touching anything else.
- 3Cook the onion with a pinch of salt for 3-4 minutes, until translucent. Add the zucchini and cook 3-4 minutes, until crisp-tender.
- 4Stir in the taco seasoning, salsa, black beans, and corn. Return the chicken, cover, and simmer 10-12 minutes, until the chicken reaches 165°F (74°C).
- 5Shred the chicken into the skillet, scatter the cheddar over the top, cover, and heat 2-3 minutes, until the cheese melts and the skillet is bubbling. Taste and adjust the seasoning.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.