Ingredients
Method
Preparation
- Pat the chicken dry with paper towels to ensure a crispy exterior. Season both sides of the chicken breasts with salt, pepper, chili powder, cumin, and garlic powder.
Cooking Chicken
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 75°C). Remove from heat and set aside to rest.
Cooking Vegetables
- In the same skillet, add the diced onion and bell pepper. Sauté for about 3-4 minutes until they begin to soften.
- Add the sliced zucchinis and corn to the skillet. Cook for an additional 5-7 minutes, stirring occasionally, until the zucchinis are tender yet slightly crisp.
Combining Ingredients
- While the vegetables are cooking, slice the rested chicken into bite-sized pieces. Add it back to the skillet, combining it well with the veggies and allowing the flavors to meld together for about 2 minutes.
Final Touches
- Taste and adjust seasoning if necessary. Garnish with fresh cilantro and serve with lime wedges and avocado slices as desired.
Notes
Using fresh ingredients enhances the flavor profile. You can substitute chicken with turkey or tofu for a lighter version. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture. Can be made vegetarian by replacing chicken with black beans or chickpeas.