Skillet Chicken and Chayote Squash

Chicken, chayote squash, and an array of other vegetables and spices get baked together in a skillet in this easy recipe.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 319 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

Coat the chayote squash and zucchini with 1 tablespoon avocado oil and place on a rimmed baking sheet.

Step 3

Roast in the preheated oven for 20 minutes. Leave the oven on.

Step 4

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.

Step 5

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.

Step 6

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.