One Pan Sazon Skillet Chicken
Flavorful one pan sazon skillet chicken made in just 30 minutes for a delicious, veggie and protein-packed dinner the whole family will love! This easy sazon skillet chicken is made with homemade sazon seasoning and beautiful summer veggies. Enjoy as-is or serve with rice, quinoa and your fav toppings.
Servings 4 servings
Calories 336cal
Ingredients
- For the sazon seasoning:
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- Optional: ¼ teaspoon cayenne (only if you like a little heat)
- ½ teaspoon salt
- Freshly ground black pepper
- For the skillet:
- 1 ½ tablespoons olive oil or avocado oil, divided
- 1 pound boneless skinless chicken breast, chopped into ½ inch cubes
- 3 garlic cloves, minced
- ½ medium yellow onion, diced
- 1 red bell pepper, chopped
- 1 medium zucchini, sliced and quartered
- ¾ cup corn off the cob, from 1 large ear or corn (or use frozen or canned corn)
- 1 (15 ounce) can black beans, rinsed and drained
- Additional salt and pepper, to taste
- Optional, but recommended: 3/4 cup shredded cheddar cheese
- For serving:
- Green onion
- Cilantro
- Greek Yogurt
- Hot Sauce
- Cooked Rice
Instructions
- In a small bowl, mix together the spices for the homemade sazon seasoning. Set aside.
- Add 1 tablespoon of oil to a large deep skillet or pot and place over medium high heat. Add in diced chicken then sprinkle with HALF of the sazon spices, stirring well to coat the chicken. Cook for 6-8 minutes until the chicken is fully cooked and no longer pink. Once chicken is cooked, transfer it to a large bowl and set aside. Keep heat in the pan.
- Add another ½ tablespoon of oil to the pan and add in the garlic, yellow onion and bell pepper. Saute for 3-5 minutes until onion is tender, then add in the zucchini, corn black beans and remaining half of the sazon spice mixture. Stir to coat, then cook for 5-10 more minutes until the zucchini gets a little fork tender, but do not overcook or it will become mushy. Next, add the chicken back in and cook for a few more minutes to bring flavors all together. Reduce heat to low and add 3/4 cup shredded cheddar cheese on top, then cover and allow cheese to melt; this should only take 3-5 minutes.
- Serve on its own or over rice. We love to garnish with green onion and cilantro. You can also serve with greek yogurt or sour cream if you’d like. Yum!
Notes
To store: add any leftover sazon skillet chicken and veggies to an airtight container and place it in the fridge for up to 2-3 days. Simply reheat any leftovers in the microwave.
To make dairy free: simply omit the cheese or use your favorite dairy free cheese shreds.
Nutrition
Serving: 1serving (based on 4, with cheese) | Calories: 336cal | Carbohydrates: 23.5g | Protein: 35g | Fat: 12.6g | Saturated Fat: 3.9g | Fiber: 5.2g | Sugar: 2.5g