One Pan Cheesy Chicken Zucchini Skillet

August 13, 2020By Alysa Seeland

One Pan Cheesy Chicken Zucchini Skillet

Name: One Pan Cheesy Chicken Zucchini Skillet
Yield: 4
Ingredients: 1 Tbsp butter; 1 tsp garlic powder; 1 tsp cumin; 1 Tbsp chili powder; Salt &amp; Pepper, to taste; 1 lb boneless skinless chicken thighs, cut into ½” cubes; 1 small onion, small diced; 1 medium poblano pepper, small diced; 1 red bell pepper, small diced; 2 ears of corn, cut off the cob; ⅓ cup salsa; ½ cup FOND's Beet &amp; Serrano; 2 medium zucchini, medium diced; 1 cup colby jack cheese, shredded; 2 green onions, sliced thin; ½ bunch cilantro, finely chopped

Rated 4 stars by 3 users

Servings

Calories

470

Image of One Pan Cheesy Chicken Zucchini Skillet

Ingredients

1 Tbsp butter
1 tsp garlic powder
1 tsp cumin
1 Tbsp chili powder
Salt & Pepper, to taste
1 lb boneless skinless chicken thighs, cut into ½” cubes
1 small onion, small diced
1 medium poblano pepper, small diced
1 red bell pepper, small diced
2 ears of corn, cut off the cob
⅓ cup salsa
½ cup FOND's Beet & Serrano
2 medium zucchini, medium diced
1 cup colby jack cheese, shredded
2 green onions, sliced thin
½ bunch cilantro, finely chopped

Directions

In a large cast iron skillet, melt the butter on medium high heat. Add the spices and the chicken thighs, and toss together well. Season with salt and pepper. Cook the chicken for 10-12 minutes, browning well on all sides. Add the onion, poblano pepper, bell pepper and corn. Mix well and allow the onions and peppers to soften while cooking, about 7 minutes.
Next, add the salsa, bone broth, and zucchini. Mix well, and cover the pan to cook for 10 minutes, or until the zucchini is tender. Turn off the heat. Sprinkle the cheese over the top, along the green onions and cilantro. Serve immediately!