Ingredients
1½lbschicken thighs,boneless skinless, cut into 1-inch thin strips for breasts
2tspolive oil
½tspkosher salt
1large red bell pepper,(about 1 cup), sliced into thin matchsticks
1cupcorn kernels,frozen or fresh
2clovesgarlic,minced
14ozzucchini,or summer squash, sliced ⅛-inch-thick
½tspkosher salt
2tbsplime juice,freshly squeezed
2tbspcilantro,fresh chopped
Cotija cheese,crumbled, optional
2tbspChili Powder
½tspred pepper flakes
⅛tspCayenne pepper
½tsporegano
1tspsmoked paprika
1tbspground cumin
½tspgarlic powder
½tsponion powder
½tbspkosher salt
½tbspfreshly ground black pepper
Preparation
In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
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. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat for about 5 to 8 minutes, stirring frequently, until the peppers soften slightly.
Add the zucchini, season with remaining salt and cook for about 4 minutes, stirring often until the zucchini softens slightly.
Return the chicken back to the skillet, add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.
Remove from the heat. Sprinkle cilantro and Cotija if desired.
