Skinnytaste Southwest Chicken Skillet

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. Instructions. Place the chicken in a medium-size bowl. Drizzle with 1 tsp of oil. Sprinkle with Mexican Seasoning. Heat a large skillet over medium-high heat. Add 1 tsp oil to the skillet. Add the chicken and toss to coat. Cook for 3- 4 minutes, constantly stirring, until the chicken has browned and is cooked through.

Generously season the chicken breasts with taco seasoning and salt and black pepper. Heat 2 tablespoons of the oil over medium-high heat in a large skillet or saute pan. Place the chicken in the skillet and brown well on the first side, approximately 4-5 minutes. Flip the chicken and brown on the second side for approximately 3-4 minutes. You first rub the chicken with the spices (chili powder, red pepper flakes, cayenne pepper, and oregano). Then you add the seasoned chicken to the skillet to cook, set it aside, cook the vegetables (zucchini, corn, and bell peppers), add the chicken back into the pan, and then add a little lime juice. The recipe notes say you could add a little.

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