How to Make Skillet Chicken and Chayote Squash - A Step-by-Step Guide

Skillet Chicken and Chayote Squash is a delightful and flavorful dish that is perfect for those looking for a healthy and delicious meal option. This recipe combines the succulent flavor of chicken with the unique taste and texture of chayote squash to create a vibrant and satisfying dish.

Chayote squash, also known as mirliton or chocho, is a light green vegetable that is common in Latin American and Caribbean cuisine. It has a mild, slightly sweet flavor and a crisp, crunchy texture...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hr
  • Servings: 8
  • Yield: 8 servings

  • 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.
  • Nutrition

    319 cal.

    • Total Fat: 14g
    • Saturated Fat: 5g
    • Cholesterol: 67mg
    • Sodium: 688mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 6g
    • Total Sugars: 4g
    • Protein: 27g
    • Vitamin C: 61mg
    • Calcium: 180mg
    • Iron: 3mg
    • Potassium: 644mg