Short on time but still have a family to feed? Check out these two chicken dinners that are delicious, easy, and can be med in 30 minutes!
Spicy Chicken Dinner with corn and zucchini Recipe
- 1 pound chicken breast tenders or boneless skinless chicken breast
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chipotle chili powder
- 2 tablespoons olive oil divided
- 1 small red onion diced (about 1 cup)
- 1 red bell pepper diced
- 1 jalapeno seeds and ribs removed and diced
- 1 medium or 2 small zucchini cut small
- 2 cloves garlic minced
- 2 cups frozen corn
- Salt and pepper to taste
- 1 Lime
- If you’re using full chicken breasts, slice them into smaller uniform size pieces (about 4 per breast depending on size).
- Mix salt, garlic powder, onion powder, Italian seasoning, smoked paprika, and chili powder in a small bowl. Sprinkle over both sides of the chicken.
- Heat a skillet over medium-high heat and add 1 tablespoon olive oil to the pan. Add the chicken in a single layer. Cook about 5 minutes per side or until the chicken is almost cooked through (cooking time depends on the thickness of chicken).
- Remove chicken to a plate. Add remaining oil to the skillet and turn heat to medium.
- Add the onion, bell pepper, and jalapeño to the pan. Cook, stirring occasionally until the vegetables start to soften, about 3-4 minutes. Add zucchini and garlic. Season vegetables with about 1/2 teaspoon each salt and pepper. Cook until zucchini starts too brown.
- Add corn to the pan and stir all the vegetables together. Return the chicken to the pan and nestle it in the vegetables. Cover and finish cooking until the chicken is done (internal temperature of 165°F), corn is hot and zucchini is cooked to your liking (less time if you like it al dente, more if you like it softer).
- Remove from heat and squeeze the juice of one lime over the pan. Add salt and pepper to taste.
- Serve hot. Store leftovers in the refrigerator in an airtight container for up to 2 days.
Chicken Burrito Skillet
- 2 tablespoons olive oil divided
- 2 boneless, skinless chicken breasts cut into 1″ bite-sized pieces
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup uncooked long-grain white rice
- 1 can (15 oz) black beans drained and rinsed
- 1 can (14.5 oz) petite diced tomatoes drained
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2½ cups chicken broth
- 1 cup shredded cheese
- chopped tomatoes, sour cream, avocado optional toppings
- In a large skillet pan, over medium-high heat, add 1 tablespoon of olive oil, chicken chunks, salt, and pepper. Cook chicken until no longer pink and slightly browned about 5 minutes. Remove chicken from the pan and drain the juices from the pan.
- * The chicken does not need to be completely cooked through but it should be cooked most the way (it will look cooked).
- In the same pan, over medium-high heat, add the remaining 1 tablespoon oil and rice. Sauté rice until lightly browned, while stirring constantly, for 1-2 minutes or until rice is slightly browned and smells fragrant.
- Stir in beans, canned tomatoes, seasonings, and broth; bring to a boil. Once boiling, place chicken on top (DO NOT stir into rice mixture).
- Cover with a lid and reduce heat to medium-low. Let cook for 20 minutes or until all liquid is absorbed and rice is cooked through.
- Remove from heat. Sprinkle it with cheese. Let stand, covered until the cheese is melted. Serve with all your favorite burrito toppings, flour tortillas, or over shredded lettuce.