Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1/2 cup shredded cheese (cheddar or Monterey Jack work well)
- Fresh cilantro for garnish
- 1 lime, cut into wedges
If you’re missing a few ingredients, don’t fret. You can substitute the chicken with tofu or beans for a vegetarian twist, and swap out the zucchini for any squash you have on hand. The key is to use what you love and what you have available.
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until browned and fully cooked, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion, garlic, and red bell pepper. Sauté until the vegetables are soft and fragrant, about 3-4 minutes.
- Add the zucchini to the skillet and cook for an additional 3 minutes, stirring occasionally.
- Return the chicken to the skillet and season with chili powder, cumin, paprika, salt, and pepper. Stir to combine all the ingredients, ensuring the chicken is well-coated with spices.
- Sprinkle the shredded cheese over the top and cover the skillet. Allow the cheese to melt, which should take about 2 minutes.
- Once the cheese is melted, remove from heat. Garnish with fresh cilantro and serve with lime wedges on the side.
Cooking is often an improvisational art, much like jazz. Feel free to adjust the spices to suit your palate. My grandmother taught me that a recipe is just a framework, and true cooking comes from the heart.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International