Easy Chicken Calabacitas
Calabacitas is a classic Mexican side dish of zucchini, yellow squash, tomatoes, onion, and peppers, usually made on the stove. In this version, we add corn and chicken to make it a full meal, and free up time by popping it in the oven to cook instead! By using a cast-iron, this dish is the perfect, veggie-packed one-pan dinner.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Cut Chicken Breast (1 lb) into 1-inch cubes. Pat dry and season with Fine Salt (1/2 tsp).
step 3
In a 12-inch cast-iron or another oven-safe skillet, heat Vegetable Oil (1 Tbsp) over medium-high heat. Once hot, sear chicken until no longer pink and beginning to get some golden color on the outside.
step 4
Remove the chicken. To the same pan, add remaining Ground Cumin (1/2 tsp), Tomato (1), Yellow Squash (1), Vegetable Oil (1 Tbsp), Zucchini (1), Green Bell Pepper (1), White Onion (1), Mexican Oregano (1/2 tsp), and Ancho Chili Powder (1/2 tsp). Cook for 5 minutes, or until the vegetables begin to soften.
step 5
Add back chicken, along with the Whole Kernel Corn (3/4 cup). Stir to combine.
step 6
Bake for 15-20 minutes, until vegetables are tender, and chicken is cooked through.
step 7
Remove and stir in Mexican Crema (1/2 cup) and optionally the Shredded Mozzarella Cheese (1/2 cup).
step 8
Serve with Tortillas (to taste), garnished with Fresh Cilantro (to taste).
