Great skillet dinner with chayote squash.

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Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • 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

319 calories; protein 27.2g; carbohydrates 21.6g; fat 13.8g; cholesterol 66.6mg; sodium 688.3mg. Full Nutrition
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