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Southwest Chicken Skillet

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Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!

Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!
Southwest Chicken Skillet

This veggie-loaded chicken dish is perfect for weeknight cooking! The chicken and vegetables are so flavorful, seasoned with Mexican spices and a squeeze of lime juice at the end which brightens it all up. And bonus, it’s made all in one pot for easy cleanup! I used boneless chicken thighs which for more flavor, but breasts would also work.

Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!

This recipe is from Mary Younkin’s new book The Weekday Lunches and Breakfasts Cookbook (affil link) which is filled with so many easy home-cooked recipes that I know I’ll be making soon because they are recipes my family would actually eat! In fact, I had a hard time deciding which recipe to share because there are so many winners! Although this recipe could be cooked ahead and packed ahead for lunch for the week, it also makes a great dinner. I ate this as is, but you can also serve it over rice. Totally optional, but you can also add some queso fresco or Cotija cheese on top if you wish, although it honestly doesn’t need it!

Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!

Southwest Chicken Skillet Make Ahead Tips:

  • Store this in an airtight container for up to three days. Reheat on the stove, in the microwave, or covered in the oven.

If you make it, I would love to hear what you think! Please come back and leave a comment, or share and tag me! For more Chicken Recipes click here!

Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!

Southwest Chicken Skillet

4.84 from 125 votes
Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!
Course: Dinner
Cuisine: American
Southwest Chicken Skillet with Corn and Zucchini is the perfect veggie-loaded dinner made all in one pot!
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Yield: 4 servings
Serving Size: 2 cups


For the chicken:

  • 1 1/2 lb boneless, skinless chicken thighs cut into 1-inch thin strips (for breasts see notes)*
  • 2 teaspoons olive oil
  • 1 tablespoon Mexican Seasoning Mix, see below
  • 1/2 teaspoon kosher salt


  • 1 large red bell pepper sliced into thin matchsticks, about 1 cup
  • 1 cup frozen or fresh corn kernels
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Mexican Seasoning Mix
  • 14 ounces zucchini or summer squash, sliced 1/8-inch-thick (2 medium)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh lime juice, about 2 small limes
  • 2 tablespoons fresh cilantro, chopped
  • Cotija cheese, crumbled (optional)

Mexican Spice Mix:

  • 2 tablespoons of chili powder
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1 teaspoons smoked paprika
  • 1 tablespoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper


  • In a medium-size bowl, drizzle chicken with 1 teaspoon of the oil and season with 1 tablespoon of the Mexican Seasoning and salt.
  • Heat a large skillet over high heat. Add remaining teaspoon oil to the skillet.
  • Add the chicken and toss to coat. Cook 4 minutes, constantly stirring, until the chicken has browned and is cooked through. Transfer the cooked chicken to a plate and tent with foil to keep warm.
  • Add bell pepper, corn, and garlic to the empty skillet. Sprinkle with the Mexican seasoning. Continue cooking over medium-high heat, stirring frequently, until the peppers soften slightly, about 5 to 8 minutes.
  • Add the zucchini, season with remaining salt and cook, stirring often until the zucchini softens slightly, about 4 minutes.
  • Return the chicken back to the skillet, add the lime juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the chicken and vegetables.
  • Remove from the heat. Sprinkle cilantro and Cotija if desired.

Last Step:

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If using breast instead of thighs, Freestyle Points are 1 per serving. Calories 202.


Serving: 2 cups, Calories: 303 kcal, Carbohydrates: 18 g, Protein: 36 g, Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 160.5 mg, Sodium: 586 mg, Fiber: 4 g, Sugar: 4.5 g


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205 comments on “Southwest Chicken Skillet”

  1. Made this today used chicken breast wifey is on WW also used lemon instead of lime (that’s what I had)

  2. So good! I used chicken breast because I do WW and I save points whenever I can. Will make over and over again for sure!

  3. Very Tasty!! Chicken thighs make this dish!! So tender and moist. I think chicken breasts would have dried it out.

  4. Very quick and easy recipe. Tip – prep ALL ingredients before starting to cook. Once you start, it cooks very fast. Also, if adding black beans, add with the chicken at the end. 
    We’ll definitely be making this again!

  5. Avatar photo
    Nicholas Haulund

    I have been using this recipe for years now. My Son requested it for his B-day today. It’s cold out.. going to do it on the BlackStone anyways. A great combo of flavors, I usually switch out veggies depending what we have on hand. Cojetta, lime, and cilantro are a must. I don’t follow the recipe except for the spice mixture and season taste, plus the family loves lots of lime and cilantro. Anyways thanks for sharing this recipe!


  6. SO easy and SO delicious!! The mexican spice mix is so flavorful and makes this meal amazing!

    I used chicken breasts instead of thighs and substituted an onion for zucchini but otherwise followed the recipe- definitely would recommend adding onion. This was so easy to make and was a hit with my husband too! Will definitely throw this into our regular rotation. Thank you!!

  7. Made this for the first time and oh my…. yummy!! Fast easy and delicious! Will make this regularly. Thank you for another super tasty dish! 

  8. This recipe is fantastic and oh so tasty.  I loved making up the Mexican spice mix, I put the leftover mix into a shaker bottle for later use.  Your recipes are so good and easy.

  9. We subbed squash for zucchini, forgot the corn so used frozen mixed veggies instead, and made some basmati rice. Smelled awesome while cooking, tasted amazing after it was done!

  10. Avatar photo
    Jennifer Gohring

    This recipe is amazing! Skinnytaste is my go-to for recipes and this recipe surpassed my expectations (which are pretty high given how great all the recipes are). It was a hit with my kids and one of their friends too! It went so quick I am doubling the recipe the next time I make it.

  11. Avatar photo
    Chris Melvin

    Delicious, smells divine while it is cooking. Very tasty and lite. Don’t pass on the Cojita cheese or cilantro adds a great finishing touch on the flavors. Can’t wait to make it again!

  12. This is the best, best, BEST! Made it several times and we use the Mexican spice on everything! Didn’t have a red pepper once to used yellow onion. Loved it even more. Now I only make it with onion. Thank you Gina!!!

  13. I am new to ww can I ask why this is a 5 point meal to me it would be zero unless you are counting the oil and cheese?

  14. Avatar photo
    Tunde Lushine

    Absolutely delicious.  Has a little kick, which we loved but some may not.  I just used lime juice in a bottle as I didn’t have fresh limes and forgoes the cilantro (not a fan).  I will definitely make this again!

  15. This was absolutely delicious! It came together so quickly and was over the top amazing. I added onions and mushrooms to bump up the veggies. Thank you for a flavorful healthy quick meal!!

  16. I made this southwest chicken today. OMG! It’s amazing. Loved it! Thank you for sharing and making the videos. It helps a lot. I follow you on Facebook ❤️

  17. Avatar photo
    Ruthann Little

    This was absolutely scrumptious! I Put it in a low carb tortilla so it was like fajitas! Can’t wait to have more tomorrow!

  18. We left out the corn to make this keto friendly.  Loved the flavor.  I made a batch of the seasoning to use with fajitas or tacos.  

  19. This was delicious!!  I tweaked it just a bit by adding a whole sliced onion and I had some cherry tomatoes to use up. Basically doubled the recipe (except for additional zucchini).  

  20. This was fabulous! The only modification I made was to double the spices used as we really like spicy dishes. This came out perfect. We had cotija on hand, but didn’t use it as the dish was really flavorful without it.
    So glad I found your site. I also have 2 of your cookbooks!

  21. Avatar photo
    Laurie Odmark

    This is one of our favorite dishes, we make it as is. We can’t always get cojita so we have used crumbled goat cheese. The combo favors of the cheese and seasonings are amazing. and our favorite part. We love getting all the veggies.

  22. Delicious!  Served over rice to stretch 4 servings amongst my family of 5.  Everyone loved it!!!

  23. making this tonight! question: has anyone tried crumbled feta instead of cotija? or a little shredded cheddar? i don’t often buy cotija so looking for a substitute that i’m likely to use all of. 🙂

  24. Avatar photo
    Sharon Kosak

    Wow, spicy! I think next tome a little less red pepper. 
    So good though, and easy too! 
    Will make it again. 

    1. Avatar photo
      Jane Halleran

      This was delicious! Will make again for sure. Thanks to you and Mary Younkin for sharing. Her new book looks inviting too.  

  25. Really enjoyed this. The spice mix I have used in other recipes and it’s a good combination. Made it with chicken breasts. Just started Weight Watchers and this is perfect. Thanks

  26. I just did the leftovers as a wrap in a carb balance tortilla with a drizzle of heredez guac sauce and a small dollop of sour cream! Such a delicious lunch! This is one of my favorite recipes!!

  27. We cook a LOT of SkinnyTaste recipes because they are typically amazing and so tasty, simple to prepare, and very healthy. For this recipe, yes on the last two points, but it was pretty blah. I followed the recipe except for the cojita (didn’t have any and we’re really watching points) and found it disappointing flat.  🙁

  28. Avatar photo
    Nicole MacLean

    Quick question,
    So if you use the breast instead of the thigh, the serving size of (2 cups) is only 202 calories ??

  29. Avatar photo
    Elizabeth Oge

    I make this often for weeknight dinner.  I use chicken breast instead of thighs.  It is absolutely delicious.  My family loves it.  I also use extrA spices for taco meat!! 

  30. Avatar photo
    Cathy blodgett

    1st time using trader Joe’s taco seasoning, but in the taco soup…. that seasoning is HOT! I’m a wimp, I know. Will make this dish, but using HALF the packet lol

  31. I just love this receipe! I love how everything comes together especially the spices!. Its great for a Summer Receipe. Now that’s it’s getting close to Winter, do u think broccoli would be a great instead of Zuchinni?

  32. I made the spice mix today. Looks great.

    But We just aren’t limes people. How would this be with lemon? Or just leave it out?

    Thank you

  33. Avatar photo
    Suzanne Stephenson

    Oh, my, this is absolutely delicious! The spice recipe has a perfect balance, and the veggies and chicken (I used thighs) were amazing. If I had one criticism, it would be to ADD MOAR VEGGIES. Like, double the veggies. Otherwise, perfect! Thanks for posting this.

  34. I have made so many of your recipes and love most of them. This one may have just taken the place of favorite! I doubled the recipe as I have a family of six. My skillet was barely up to the task but that was a problem of my own making. I used breasts since that’s what I had on hand, so it was only 1 point for a very hardy portion. My kids thought it was a bit too spicy, but my husband and I both thought it was perfect. I am a bit happy it was too spicy for the kids as that means a lot of leftovers for me! Thank you!

  35. I hate to cook!!! Someone at WW’s recomended your site, so with a couple of ingredients in the fridge that had to be cooked today (zucchini & chicken) this recipe popped out at ;me. Took about an hour because I didn’t have all the spices (had to improvise) but you’ve knocked my socks off. This was so easy & incredibly tasty. I did use parsley instead of cilantro & topped with a bit of Skyr yogurt. So good. I will try again with another recipe soon Thanks for the 1 point meal.

  36. Avatar photo
    Janice Daniel

    So delicious!!  We loved this. Easy and reheated well for lunch the next day. Thank you 💕

  37. This dish is amazing! The spice really gives it a unique and delicious flavour. As we’re not fans of zuchinni, I omit it but it still turns out awesome without it.

  38. Love, love, LOVE this! Thank you so much for sharing! Your recipes are mainstays for our weekly menu. Please keep them coming!

  39. Avatar photo
    Highly Reccomend

    Excellent dish! Added poblano pepper and wish I added chopped onion too. Got lazy and used healthiest chicken fajita and taco seasonings I could find. Used brown rice for a base. Absolutely delish!!

  40. I made this recipe tonight and it was delicious!! Will definitelymake this again. Thanks Gina

  41. Made this tonight for me and my husband. We both enjoyed it very much. I made the seasoning mix shown, but had a lot leftover. Did anyone else have this problem? I measured according to recipe and used the correct amounts. Thanks Gina!! Love all these recipes while I try to shed a few lbs.

  42. Made this as part of meal prep for lunches this week and I completely love it! Stored well in the fridge and I froze the rest (I don’t like to leave stuff in the fridge more than a couple of days). Definitely adding this into my regular rotation. Thanks for sharing your food genius with us! 

  43. We just joined Weight Watchers, and I’m trying to teach my husband we don’t need potatoes, pasta, and rice with everything to still have a fulfilling meal. I used chicken breast, so 1 SP point was awesome (we left of the cheese)! It’s a little spicy for me, so I’ll cut down on seasoning next time, but he loved it. We decided to add a bunch more veggies next time too. But this definitely is one of my top fave recipes right now!

  44. This dish is so flavorful! The lime juice really makes it for me! We loved it! I made it a LOT simpler by using the trader Joe’s taco seasoning in place of the “Mexican spice mix” here and it was perfection!

  45. I made this recipe recently. I wasn’t sure if I would like it, but oh my goodness wow! This was delicious! I got queso fresco to put on top and my husband LOVED it! I love your recipes. They are mostly what I make for dinner. I love that your recipes are healthy, but don’t taste like it!?? I always look forward to trying new receipts that you post.

  46. I made the Southwest Chicken Skillet tonight and my wife and I loved it! We both do Weight Watchers and this recipe being only 5 points allowed us seconds. It was wonderful. Thank you so much for all you do in helping us stay on plan and eat delicious meals while doing so!!

  47. Was a really simple, flavorful, dinner.  I added red onion for additional flavor.  I also served it on 1 ounce of taco chips.  Will definitely make this skillet again.

  48. Avatar photo
    Twelve twenty four

    This recipe is DELICIOUS! I was concerned that the spice mix would be too spicy, but it was absolutely perfect for my 3 picky kids. Lots of flavor and tons of veggies! This chicken by itself would be great on fajitas or on a Mexican salad. This is going into regular rotation.

  49. I made this for the first time tonight. It was delicious! I made a few changes though. I used precooked chicken breast to save time and ‘no salt added’ canned corn, and I did not use all of the seasoning mix. Using about 3/4 of it seemed to be plenty. The one thing I will do next time is add red onion. The husband approved and he is the “cook” in our house!!

  50. One of our family’s favorites. Today I used Trader Joe’s roasted frozen corn, and had a little less than 1/2 cup of black beans in the fridge from another recipe so threw them in, too. We have it over brown rice or quinoa, and top with reduced fat shredded cheese. I am addicted to Gina’s enchilada sauce, so I top mine with a drizzle of that instead of the cheese. Delish!!

  51. bravo! outstanding meal and extra heat on the spices to keep the husband happy! i omitted corn to keep paleo. excited to have this on the dinner rotation.

    1. Hi Kimberly,

      I am so glad to hear it was delicious without corn! I just went keto, so no corn. I will make again, but without corn. I’m wondering if there is another sub, though.

  52. Avatar photo
    caroline cochran

    Very tasty and filling! Next time, I’ll leave out the lime, though. It just wasn’t to my taste. Leftovers might be perfect rolled into a tortilla!

  53. Loved it. Not a fan of thighs in general though so would add breasts for myself next time and keep the thighs for my husband.

  54. looks delicious. My family (ok kids)arent’ big squash/zucchini fans. is there an alternate vegetable you suggest?

  55. I made this last night for the hubby and he LOVED it. Great amount of spice and delicious the next day. It was a beautiful and easy colorful dinner that I will make over and over again.

  56. Made this for dinner tonight. So much flavor! I really love the lime juice and cilantro. I made some Mexican rice to go on the side. I will make again. 

  57. Made this for dinner tonight. I used chicken breast and reduces sodium black beans. It was delicious! I’d definitely make it again.

  58. This was absolutely delicious. Simple to put together, and the flavors were out of this world! I already had cooked chicken on hand, so that really made the dish come together quickly. I added the cooked (cold) chicken after step 4, plus the 1 tbsp of spice blend and a dash of oil, mixing very well to make sure the chicken was coated in the spices. I also substituted black beans for the corn, and topped with nacho taco cheese blend, because that is what I had on hand. We will make this one again and again!

  59. DELICIOUS! I was skeptical since I’m not a huge pepper person. But, this was amazing! The spice mix is on point! I made it in a cast iron skillet and that made it even tastier I think!

  60. This was delicious, especially the Mexican spice mix. I will be adding this spice mix to other dishes in the future! My one issue was the ratio of chicken to veggies; I used only 1 lb of chicken breast but thought it needed more veggies. When I make this again, I will probably add black beans and cauliflower rice. Don’t skip the lime – it really balanced out the spices!

  61. Avatar photo
    Emily Goodman

    This is my husband’s absolute favorite dish! The Mexican spices, dash of cheese and touch of lime makes these veggies tender and fresh. It also reheats extremely well. We’ve used just the chicken and made our own chicken quesadilla with the veggies on the side too!

  62. This was fantastic!! I’m going to add it to our regular rotation of meals. Looked beautiful and tasted terrific.

  63. ok – so made this for dinner tonight – I loved it and my hubby could not stop talking about how he would eat zucchini this way any day!  Love your recipes!  Thank you so much for taking the time to do this blog – you are a blessing to many people!

  64. Just made this for dinner. It’s absolutely amazing! I didn’t change anything about the recipe and loved it. We will definitely be making this again. Super yummy Gina! Thank you!

  65. We made this tonight and loved it! I cheated and used taco seasoning in a packet because……EASY. Next time I will up the corn and red pepper and up the cheese because…….YUMMY. Thanks Gina!

  66. Loved all the vegetables and it’s the perfect amount of spice! We had it as is, with 1/4c RF cheddar and 2TBSP RF sour cream. Love it!

  67. Avatar photo
    Joan Thompson

     I’ve had this recipes stored online for quite a while and now wished I had brought it to my kitchen sooner. I almost always make a new recipe as written the first time and then make my own adjustments but there’s no changes necessary here.It’s definitely a keeper and will be part of our regular rotation.  And next time I mix up the Mexican spice mix I will double or triple the recipe. It definitely makes the dish. Thanks Gina for another great recipe.  

  68. Avatar photo
    Joan Thompson

    All I can say is tummy!!!  Even my veggie hating husband loved it. Score. Your spice mix was key. 

  69. I made this using ground chicken breast, added some chopped red onion with the corn and a can of black beans, super delicious and quite a large serving for only 1 point! Great recipe, thank you!

  70. MyFitnessPal says this is 470 calories per serving 😮 I matched ingredients twice to be sure. Any idea why it would calculate so much higher?

  71. Avatar photo
    Carol Indrisie

    I love this recipe. I have made it with thighs and with chicken breast. I will say thighs is much better.

  72. Just printed out the recipe to make tonight. I just cooked zucchini/yellow squash last night – so think
    I will substitute black beans to go with the corn. Doesn’t add any more points – can’t wait to try! I can serve it over rice,
    in tortillas, along side a salad. Thanks for another good chicken recipe idea!!

  73. Made this tonight and really liked the seasoning. I followed the recipe for the chicken but held back on the veggies. Substitute squash for zucchini. Made a broccoli slaw with poppyseed dressing as side. Rice would have been really good. Next time, I will use zucchini and more peppers and onions -I used a cup of frozen mixed peppers and onions.

  74. Avatar photo
    Barbara Davis

    I guess I’m the only one that found this a tad bit spicy!  Next time, I’ll cut this spice mix in half – and we love spicy foods!!!  Whew!

    1. Avatar photo
      tracey clarke

      Loved this recipe.  used chicken breasts and so tender.  Barbara Davis, my husband and I love spicy and we thought it was a tad bit spicy as well.  I read comments just too see if anyone else thought it was too spicy as well., so I figured I made a mistake.  loved the WW points.  Do not cringe but I had to add a little sour cream to calm the heat.  There go my points.  But so darn good and i will make again.

  75. Made this for dinner tonight and loved it.   I’m back on WW so it’s perfect for me, but works great for my diabetic husband as well as he has to watch his carb intake.   We will definitely make ”tis again!

  76. This is the first skinnytaste recipe that didn’t get two thumbs up from my husband and me. We weren’t a big fan of the zucchini in this recipe, but loved the chicken, pepper, and corn blend. The textures were just blah.
    Now – the Mexican Spice Mix?! OFF THE HOOK! My husband and I used the rest (from this recipe) for the Grilled Steak tacos ( and were in looooooooooove. I’ll be mixing up another batch to keep on hand for all sorts of things! #winnerwinner

  77. Made this for dinner tonight and loved it, used chicken breasts instead of thighs and they were very moist , not dry at all. AlsoTrader Joe’s frozen roasted corn which I am obsessed with. Substituted the Cotija with Trader Joe lite Mexican Blend cheese and on the side a generous roll up of a Trader a Joe reduced guilt guacamole.  So delicious and filling for such low fat. Next time I would add some red onion and some fresh diced tomato. Definitely will be making again.

    1. Stupid auto correct – that should be dollop instead of roll up and fsp instead of fat ! That’s what I get from hitting submit too fast. Lol

  78. This was SO good – one of our favorites! I can’t handle much spice, so I left out the red pepper flakes and the cayenne – the two tablespoons of chili powder were perfect for a little kick. The cojita cheese was worth the extra calories. I served it with sliced, grilled potatoes. Delicious!

  79. Made this for dinner last night. It was so good. The chicken was so juicy and tender. Liked the crunch from the peppers and zucchini . I followed the recipe . The only change I made was to add sliced onions. Will be making this again. Thanks Gina for another great recipe!!!

  80. I made this for dinner last night and my husband and I loved it. followed the recipe exactly as written and didn’t change a thing. Chicken thighs are a bit higher in points but was worth it for the flavour. Thanks Gina! Ps- love the spice blend and have extras, will use again in other recipes too! 

  81. Made it for dinner tonight and it surpassed expectations.  I pre-sliced veggies last night and used chicken breast tenders. Also pre-blended the spices and used an old glass spice jar to store it (which also allows me to use the leftovers later on!).

    Work nights tend to be a little tight on time and I was able to get dinner ready in 15 minutes.  Easy peasy! I’ve yet to meet a Skinny Taste recipe that I didn’t like – it’s my absolute go to for new ideas.  😀 

  82. Tried this with ground beef because that’s what I had thawed.  Fabulous!  Shared the recipe with a friend who made it with chicken….they loved it!  It’s a winner 🙂

  83. This looks delicious, but I really hate corn! Do you have a recommendation on something to substitute instead!

  84. Avatar photo
    margaret smith

    A great recipe and I really liked it. I prepared it as recipe indicated but did not include cheese. I also placed it in 350 degree oven to soften zucchini and to not use as much oil. I served it in flatout bread as a Mexican wrap or taco. Delicious!!

  85. I made a modified version of this using the leftover stuffed peppers I had from the meal plan. Was delicious!

  86. Just made this and felt compelled to comment how good it was!! so delicious!! We didn’t have cojito cheese so substituted with Monterey Jack and it was every good.  We also drizzled with greek yogurt and was delicious it was a bit spicy for us so the greek yogurt balanced out things.  LOVE, LOVE, LOVE 

  87. How do you determine your freestyle points? Most of the ingredients used are free, but the recipe is still worth 5 points. Love your recipes!

  88. Made this last night and it was great! I had to modify based on what i had. I used ground chicken instead of chicken breast and only used garlic, cumin, salt, and pepper and added hot sauce bc those were the only spices i had. I also added extra veggies bc why not. Great recipe and easy to modify based on you’re needs 

    1. I was thinking I wanted to try with ground chicken. Did you cook it pretty much the same way as the directions? I was wondering if the ground chicken might dry out?

  89. This recipe gets my highest praise “A Real Oinker”.  
    I used four chicken breasts halves, and doubled the remainder of recipe.  The spice mix is the best I’ve tried.  I used chipotle chili pepper spice instead of cayenne and chilis.  
    I served it over jasmine rice done in the rice cooker using 2 C jasmine rice, 3 C water, 1 tsp vegetable oil, 1/2 tsp spice mix.  
    Tasted great with diced mango on top..  Yum!
    Rice cooker plastic cup is approximately 2/3 in size to a regular meausuring cup.

  90. Avatar photo
    Kathy Spencer

    After seeing so many comments on your facebook page from people who have made this I just had to try it. Another fantastic recipe!! I used chicken breast and cut out the oil (substituted with olive oil Pam spray) and it made it a ZERO point meal. Unbelievably delicious – the family loved it too! I might add a can of black beans next time, yum!

  91. Just made this tonight for dinner and it was delicious. I think this would taste great on top of small tortillas too! Will definitely be making this again.

  92. Avatar photo
    Kathleen Tatarek-VanPeursem

    Whelp, this is awesome. Easy, tasty weeknight eats. We like heat so I added some roasted green chiles. I had leftover Tomatillo/Cilantro dressing from the chopped shrimp/bacon salad and 1/2 an avocado from my shrimp avocado salad that I had for lunch so I whizzed them up together for a nice crema drizzle over the top. Definite keeper for those garden zukes this summer.

  93. This was delicious!! Love the Mexican spice recipe! I took the leftovers with a tortilla and had an amazing soft taco for lunch!!

  94. I want to make this next week for meal prep but I am slightly confused in the directions. Ingredients list 1 1/2 teaspoon of Mexican Spice Mix, but the directions indicate to add 1 tablespoon of the mix to the oil. Am I mixing a tablespoon or a teaspoon of the mix to the chick and the oil. Thanks so much for the clarification. I love all of your recipes, we’re making several of them this weekend for Cinco de Mayo.

  95. I made this last night. Followed the recipe exactly. It was pretty easy to make. However, you really have to baby-sit the pan and make sure the heat is not turned-up too high while you’re sauteing the veggies. Otherwise, stuff will dry-out. The chicken thighs were so intensely flavored. I will definitely add this to my weekly rotation. Thank you!

  96. Avatar photo
    Megan Farmer

    I added some frozen Cauliflower Rice to bulk it up and served it with Ole Wraps and some FF Trader Joes Sour Cream! It was a SUPER yummy and low point dinner that my husband, 10 year old, and 2 year old LOVED!!!! Thanks GIna!!!!

    1. Avatar photo
      Megan Farmer

      I also used chicken breast to lower the point value and left out the cayenne and red pepper flakes so it wouldn’t be too hot for the littles!!! ABSOLUTELY YUMMY!!!