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overhead photo of 30 minute zucchini chicken enchilada skillet in a pan

30 Minute Zucchini Chicken Enchilada Skillet

  • Author: Krista
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Gluten Free, Chicken, 30 Minute Meal, One Pan
  • Method: Stove
  • Cuisine: Mexican

Description

30 Minute Zucchini Chicken Enchilada Skillet a healthy gluten free dinner idea that comes together in one pan! 


Scale

Ingredients

  • 1 lb. boneless skinless chicken breast, cut into 1/2” cubes
  • salt & pepper to season
  • 1 tablespoon avocado oil
  • 2 garlic cloves, minced
  • 1/2 cup yellow onion, diced
  • 1 red pepper, diced
  • 1/2 cup diced poblano pepper
  • 2 large zucchini, cut into 1/2” cubes
  • 1 cup frozen corn
  • 1 cup low sodium black beans, rinsed and drained
  • 1/2 cup red chili enchilada sauce
  • 1 cup shredded mexican cheese
  • optional toppings: diced tomato, sliced avocado or chopped cilantro

Instructions

  1. Season chicken cubes with salt and pepper.
  2. Heat a large skillet to medium hight heat.
  3. Add avocado oil to the skillet and then add chicken breast. Saute for 3 minutes per side. Remove chicken from the skillet.
  4. Immediately add garlic to the skillet and saute for 30 seconds. Then add onions and saute until translucent, about 2-3 minutes.
  5. Add red pepper and poblano pepper to the skillet, saute for 3-4 minutes, stirring throughout.
  6. Then add zucchini cubes, frozen corn and black beans to the skillet, saute for another 3-4 minutes.
  7. Add chicken back to the skillet along with enchilada sauce. Stir to coat everything and cook for 2 minutes. Top with cheese and cover. Cook for 2 minutes or until the cheese is melted.
  8. Serve. Optional: top with diced tomato, sliced jalapenos, sliced avocado or fresh cilantro.


Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 271
  • Sugar: 5 g
  • Sodium: 466 mg
  • Fat: 11 g
  • Saturated Fat: 5 g
  • Carbohydrates: 21 g
  • Fiber: 5 g
  • Protein: 26 g
  • Cholesterol: 53 mg

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