Name: Skillet Chicken and Chayote Squash
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 chayote squash, chopped; 1 medium yellow zucchini, chopped; 3 tablespoons avocado oil, divided, or as needed; 1.5 pounds skinless, boneless chicken breasts, cut into 1-inch cubes; 1 medium red bell pepper, chopped; 1 medium yellow bell pepper, chopped; 1 medium jalapeno pepper, seeded and diced; 1 cup fresh corn kernels; 2 cloves garlic, chopped; 1 (1.25 ounce) package taco seasoning mix; 1 tablespoon ground cumin; 1 (15 ounce) can black beans, rinsed and drained; 1 cup shredded Cheddar cheese; 1 cup chopped fresh tomato; 0.5 cup sliced green onion; 0.5 cup chopped fresh cilantro

Prep Time:

30 mins

Cook Time:

30 mins

Total Time:

1 hrs

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

1 chayote squash, chopped
1 medium yellow zucchini, chopped
3 tablespoons avocado oil, divided, or as needed
1 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 medium jalapeno pepper, seeded and diced
1 cup fresh corn kernels
2 cloves garlic, chopped
1 (1.25 ounce) package taco seasoning mix
1 tablespoon ground cumin
1 (15 ounce) can black beans, rinsed and drained
1 cup shredded Cheddar cheese
1 cup chopped fresh tomato
½ cup sliced green onion
½ cup chopped fresh cilantro

Directions

Preheat the oven to 425 degrees F (220 degrees C).
Coat the chayote squash and zucchini with 1 tablespoon avocado oil and place on a rimmed baking sheet.
Roast in the preheated oven for 20 minutes. Leave the oven on.
While vegetables are roasting, heat 1 tablespoon avocado oil in a skillet over medium-high heat. Sear chicken in the hot oil until browned on all sides, 5 to 7 minutes.
Heat remaining oil in a large, oven-safe skillet over medium-high heat. Add bell peppers and jalapeno and saute for about 5 minutes. Add corn, garlic, taco seasoning, and cumin; stir and saute until fragrant, about 1 minute. Mix in the black beans and cooked chicken. Add the partially-roasted squash and zucchini.
Bake in the preheated oven until bubbly and chicken is no longer pink and the juices run clear, 5 to 10 minutes. Top with Cheddar cheese and continue to bake until melted, about 1 minute more. Top with tomato, green onion, and cilantro.

Cook's Note:

Use any kind of shredded cheese you like.

Nutrition Facts (per serving)

319	Calories
14g	Fat
22g	Carbs
27g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 319
% Daily Value *
Total Fat 14g	18%
Saturated Fat 5g	25%
Cholesterol 67mg	22%
Sodium 688mg	30%
Total Carbohydrate 22g	8%
Dietary Fiber 6g	21%
Total Sugars 4g
Protein 27g
Vitamin C 61mg	306%
Calcium 180mg	14%
Iron 3mg	16%
Potassium 644mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.