Name: Skillet Chicken and Chayote Squash
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Chayote squash, chopped - 1; Yellow zucchini, chopped - 1 medium; Avocado oil, divided, or as needed - 3 tablespoons; Skinless, boneless chicken breasts, cut into 1-inch cubes - 1 ½ pounds; Red bell pepper, chopped - 1 medium; Yellow bell pepper, chopped - 1 medium; Jalapeno pepper, seeded and diced - 1 medium; Fresh corn kernels - 1 cup; Garlic, chopped - 2 cloves; Taco seasoning mix - 1 (1.25 ounce) package; Ground cumin - 1 tablespoon; Black beans, rinsed and drained - 1 (15 ounce) can; Shredded Cheddar cheese - 1 cup; Chopped fresh tomato - 1 cup; Sliced green onion - ½ cup; Chopped fresh cilantro - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Skillet Chicken and Chayote Squash

1. Chayote squash, chopped - 1

2. Yellow zucchini, chopped - 1 medium

3. Avocado oil, divided, or as needed - 3 tablespoons

4. Skinless, boneless chicken breasts, cut into 1-inch cubes - 1 ½ pounds

5. Red bell pepper, chopped - 1 medium

6. Yellow bell pepper, chopped - 1 medium

7. Jalapeno pepper, seeded and diced - 1 medium

8. Fresh corn kernels - 1 cup

9. Garlic, chopped - 2 cloves

10. Taco seasoning mix - 1 (1.25 ounce) package

11. Ground cumin - 1 tablespoon

12. Black beans, rinsed and drained - 1 (15 ounce) can

13. Shredded Cheddar cheese - 1 cup

14. Chopped fresh tomato - 1 cup

15. Sliced green onion - ½ cup

16. Chopped fresh cilantro - ½ cup

How to cook deliciously - Skillet Chicken and Chayote Squash

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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. Stage

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. Stage

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.