Description
A vibrant and flavorful one-pan skillet chicken recipe seasoned with homemade sazon spices, cooked with fresh vegetables and topped with cheesy goodness, perfect for a quick and satisfying meal.
Ingredients
Units
Scale
Sazon Seasoning
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne (optional)
- 1/2 teaspoon salt
- Freshly ground black pepper to taste
For the Skillet
- 1 1/2 tablespoons olive oil or avocado oil, divided
- 1 pound boneless skinless chicken breast, chopped into 1/2 inch cubes
- 3 garlic cloves, minced
- 1/2 medium yellow onion, diced
- 1 red bell pepper, chopped
- 1 medium zucchini, sliced and quartered
- 3/4 cup corn off the cob
- 1 (15 ounce) can black beans, rinsed and drained
- Additional salt and pepper, to taste
- 3/4 cup shredded cheddar cheese (optional)
For Serving
- Green onion, sliced
- Cilantro, chopped
- Greek yogurt
- Hot sauce
- Cooked rice
Instructions
- Prepare Saizon Spice Mix: In a small bowl, mix together the cumin, coriander, turmeric, garlic powder, oregano, cayenne (if using), salt, and black pepper. Set aside.
- Cook Chicken: Add 1 tablespoon of oil to a large deep skillet or pot and heat over medium-high. Add diced chicken, sprinkle with half of the sazon spice mixture, and stir to coat. Cook for 6-8 minutes until fully cooked and no longer pink. Transfer cooked chicken to a large bowl and set aside, keeping the heat on in the pan.
- Sauté Vegetables: Add the remaining ½ tablespoon of oil to the skillet. Add garlic, onion, and bell pepper; sauté for 3-5 minutes until the onion is tender. Then add zucchini, corn, black beans, and the remaining sazon spice mix. Stir well and cook for an additional 5-10 minutes until zucchini is just tender but not mushy.
- Combine Chicken and Vegetables: Return the cooked chicken to the skillet with the vegetables. Stir everything together and cook for a few more minutes to meld the flavors.
- Melt Cheese: Reduce heat to low, sprinkle shredded cheddar cheese on top, cover, and cook for 3-5 minutes until cheese is melted and bubbly.
- Serve: Serve the skillet hot, garnished with sliced green onion and cilantro. Pair with Greek yogurt, hot sauce, and cooked rice if desired.
Notes
- To store leftovers, place chicken and veggie mixture in an airtight container and refrigerate for up to 3 days. Reheat in the microwave.
- Omit the cheese for a dairy-free version, or replace with dairy-free cheese shreds.
- You can add other vegetables like spinach or mushrooms for variation.
Nutrition
- Serving Size: 1 serving (with cheese)
- Calories: 336 kcal
- Sugar: 2.5 g
- Sodium: 620 mg
- Fat: 12.6 g
- Saturated Fat: 3.9 g
- Unsaturated Fat: 8.2 g
- Trans Fat: 0 g
- Carbohydrates: 23.5 g
- Fiber: 5.2 g
- Protein: 35 g
- Cholesterol: 80 mg
