Southwest Skillet Supper
Quick Southwest skillet supper with diced chicken, zucchini, bell pepper, and salsa, all seasoned with cumin. A 30-minute one-pan weeknight dinner.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minWhen the clock is ticking and dinner needs to happen fast, this skillet supper delivers.
Cooked chicken gets tossed with zucchini, bell pepper, onion, and garlic in a single pan, hit with cumin, then simmered in salsa until everything is crisp-tender and saucy. Start to finish, you’re eating in 30 minutes.
It’s a smart way to use up leftover chicken or turkey. Serve it over rice, stuff it into tortillas, or eat it straight from the skillet. No judgment.
Kitchen Tips
- Use leftover rotisserie chicken to cut prep time down to almost nothing.
- Keep the veggies crisp-tender by cooking on medium-high and not letting them sit too long in the salsa.
- Top with shredded cheese, avocado, or a squeeze of lime to make it your own.
Ingredients
Directions
Cook onion and garlic in butter until onion is tender.
Add chicken, zucchini and pepper; sprinkle with cumin and salt.
Pour salsa over chicken mixture; mix well.
Cook over medium-high heat, stirring frequently, until vegetables are crisp-tender and most of liquid has evaporated, about 3 to 4 minutes.
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