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Southwest Chicken Skillet

Southwest Chicken Skillet

Servings: 2


  • 12 oz chicken tenderloins
  • 1/2 cup white onions
  • 1 each bell pepper
  • 1 each yellow squash
  • 1 each zucchini
  • 1/2 cup cherry tomatoes
  • 1 cup corn (canned or frozen)
  • 2 tsp chili powder
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1 tsp oregano
  • 2 tsp salt
  • 2 tsp pepper
  • 1-2 tbsp olive oil


Pre-Cook (Mise En Place):

  • Gather your equipment: skillet/wok, tongs, cutting board, knife
  • Slice the onions and bell peppers into thin strips, slice yellow squash and zucchini into half coins, slice cherry tomatoes in half, chop cilantro
  • Pre-heat skillet to medium to high heat

Cooking Method:

  • In a skillet, add 1 tbsp of olive oil, and saute the white onions until they have softened and appear translucent
  • Add the chicken tenderloins and let them cook on each side for about 3 to 5 minutes until the edges turn opaque and white. Add some of the seasoning and stir well.
  • Add the rest of the veggies and continue to add the rest of the seasonings. Mix well. Let the mixture cook for another 3 to 5 minutes
  • Add the corn, the fresh cherry tomatoes, and cilantro at the very end

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