16 INGREDIENTS • 8 STEPS • 30MINS

Easy Chicken Calabacitas

Name: Easy Chicken Calabacitas
Total time: PT1800.0S
Yield: 6
Ingredients: 1 pound Boneless, Skinless Chicken Breast; 1/2 teaspoon Fine Salt; 2 tablespoon Vegetable Oil; 1 Zucchini; 1 Yellow Squash; 1 Tomato; 1 White Onion; 1 Green Bell Pepper; 1/2 teaspoon Ground Cumin; 1/2 teaspoon Mexican Oregano; 1/2 teaspoon Ancho Chili Powder; 3/4 cup Whole Kernel Corn; 1/2 cup Shredded Mozzarella Cheese; 1/2 cup Mexican Crema; to taste Fresh Cilantro; to taste Tortilla

Calabacitas is a classic Mexican side dish of zucchini, yellow squash, tomatoes, onion, and peppers, usually made on the stove. In this version, we add corn and chicken to make it a full meal, and free up time by popping it in the oven to cook instead! By using a cast-iron, this dish is the perfect, veggie-packed one-pan dinner.

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30MINS

Total Time

$1.81

Cost Per Serving

Ingredients

Servings

us / metric

1 lb

Boneless, Skinless Chicken Breast

1/2 tsp

Fine Salt

2 Tbsp

Vegetable Oil, divided

Zucchini, halved, thinly sliced

Yellow Squash, halved, thinly sliced

Large Tomato, diced

White Onion, diced

Green Bell Pepper, diced

up to 2

or Poblano for more spice

1/2 tsp

Ground Cumin

1/2 tsp

Mexican Oregano

1/2 tsp

Ancho Chili Powder

3/4 cup

Whole Kernel Corn

defrosted if frozen or can use canned

1/2 cup

Shredded Mozzarella Cheese

optional

1/2 cup

Mexican Crema

or Sour Cream

to taste

Chopped Fresh Cilantro

for garnish

to taste

Warm Tortillas

for serving

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Author's Notes

If you don’t have a cast-iron, simply transfer everything to a baking dish before it goes into the oven.

Cooking Instructions

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step 1

Preheat the oven to 350 degrees F (180 degrees C).

step 2

Cut Chicken Breast (1 lb) into 1-inch cubes. Pat dry and season with Fine Salt (1/2 tsp).

step 3

In a 12-inch cast-iron or another oven-safe skillet, heat Vegetable Oil (1 Tbsp) over medium-high heat. Once hot, sear chicken until no longer pink and beginning to get some golden color on the outside.

step 4

Remove the chicken. To the same pan, add remaining Ground Cumin (1/2 tsp), Tomato (1), Yellow Squash (1), Vegetable Oil (1 Tbsp), Zucchini (1), Green Bell Pepper (1), White Onion (1), Mexican Oregano (1/2 tsp), and Ancho Chili Powder (1/2 tsp). Cook for 5 minutes, or until the vegetables begin to soften.