Fiesta Chicken Skillet

Fiesta Chicken Skillet

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This is a simple Mexican recipe with lots of vegetables and bold flavors from the spices. You can use pinto beans if you prefer instead of the black beans. Try mixing up the spices by adding more cayenne pepper (if you want more heat) or skip it if you don't want any heat. You can really spice it up by adding in some green chilies, diced jalapenos or habanero.

Ingredients

• 1 pound Chicken Breast, cut into thin strips
• 1 1/2 cups Corn fresh or frozen (thawed)
• 1 1/2 cups Fresh Zucchini diced
• 15 ounces Black Beans canned, drained
• 1 can Diced Tomatoes
• 1 cup Tomato Sauce
• 1/2 cup Feta Cheese, crumbled
• 1 tablespoon Cumin
• 1 tablespoon Oregano dried
• 1 tablespoon Chili Powder Seasoning
• 1 pinch Cayenne Pepper
• 1 1/2 teaspoons Kosher Salt
• 1 tablespoon Extra Virgin Lite Olive Oil
• 1 tablespoon Garlic Powder or minced garlic

Directions

1. Cut chicken breasts into thin strips.
2. Combine cumin, oregano, chili powder and cayenne pepper in a small bowl and stir to mix together.
3. Season chicken with 1 tsp of spice mix and 1/2 tsp salt. Keep remaining spice mixture.
4. In a large non-stick skillet, heat 1 tsp oil on medium-high heat.
5. Cook chicken until cooked through and browned about 4 - 5 minutes. Be sure to flip chicken half way through cooking.
6. Remove chicken from pan and place on a plate.
7. Add garlic and remaining olive oil and spice mix. Stir to blend flavors.
8. Add corn and zucchini to pan. Cook for about 4 minutes until tender. Be sure to stir often.
9. Add remaining ingredients and place chicken (and any juices) back into the pan.
10. Cover and let simmer for approximately 5 minutes for the flavors to blend.
11. Remove from heat. Place on plates and sprinkle with the crumbled feta cheese and serve.