Skillet Chicken and Chayote Squash recipe

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Ingredients

1 chayote squash, chopped
1 medium yellow zucchini, chopped
3 tablespoons avocado oil, divided, or as needed
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium jalapeno pepper, seeded and diced
1 cup fresh corn kernels
2 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
1 tablespoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Cheddar cheese
1 cup chopped fresh tomato
½ cup sliced green onion
½ cup chopped fresh cilantro

Nutrition Info

318.5 calories
carbohydrate: 21.6 g
cholesterol: 66.6 mg
fat: 13.8 g
fiber: 6 g
protein: 27.2 g
saturatedFat: 4.9 g
servingSize: -
sodium: 688.3 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C).

  2. Coat the chayote squash and zucchini with 1 tablespoon avocado oil and place on a rimmed baking sheet.

  3. Roast in the preheated oven for 20 minutes. Leave the oven on.

  4. While vegetables are roasting, heat 1 tablespoon avocado oil in a skillet over medium-high heat. Sear chicken in the hot oil until browned on all sides, 5 to 7 minutes.

  5. Heat remaining oil in a large, oven-safe skillet over medium-high heat. Add bell peppers and jalapeno and saute for about 5 minutes. Add corn, garlic, taco seasoning, and cumin, stir and saute until fragrant, about 1 minute. Mix in the black beans and cooked chicken. Add the partially-roasted squash and zucchini.

  6. Bake in the preheated oven until bubbly and chicken is no longer pink and the juices run clear, 5 to 10 minutes. Top with Cheddar cheese and continue to bake until melted, about 1 minute more. Top with tomato, green onion, and cilantro.

Recipe Yield

8 servings

Recipe Note

Great skillet dinner with chayote squash.

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