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 caloriescarbohydrate: 21.6 gcholesterol: 66.6 mgfat: 13.8 gfiber: 6 gprotein: 27.2 gsaturatedFat: 4.9 gservingSize: -sodium: 688.3 mgsugar: 4.1 gtransFat: : -unsaturatedFat: : -
Directions Skillet Chicken and Chayote Squash
Directions
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Preheat the oven to 425 degrees F (220 degrees C).
Coat the chayote squash and zucchini with 1 tablespoon avocado oil and place on a rimmed baking sheet.
Roast in the preheated oven for 20 minutes. Leave the oven on.
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.
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.
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.