This Skillet Chicken with Corn Is What You Crave
Kitchn’s Delicious Links column highlights recipes we’re excited about from the bloggers we love. Follow along every weekday as we post our favorites.
My favorite recipes are the ones that take ingredients I use all the time and make me think about them in a different way. I love eating a vegetable-heavy dinner or lunch, but is there something other than a big green salad I should be trying? Or, I always have chicken in my freezer — what can I make that’s a little more interesting?
That’s why I was excited to see this recipe for a Southwest chicken skillet on Skinny Taste. It takes everyday ingredients I have in my kitchen and makes them a little more interesting.
This recipe has three main elements: chicken, spices, and vegetables. You first rub the chicken with the spices (chili powder, red pepper flakes, cayenne pepper, and oregano). Then you add the seasoned chicken to the skillet to cook, set it aside, cook the vegetables (zucchini, corn, and bell peppers), add the chicken back into the pan, and then add a little lime juice. The recipe notes say you could add a little cojita or queso, but that the meal honestly doesn’t need cheese.
This recipe is something you can play around with based on what you have in your kitchen. You don’t need to include zucchini, for example — use the hearty vegetables that interest you the most. The part that really seals the deal is adding the spices and lime juice, which bring everything together.
Get the recipe: Southwest Chicken Skillet from Mary Younkin (via Skinny Taste)