Easy Chicken Calabacitas

16 INGREDIENTS • 8 STEPS • 30MINS

Easy Chicken Calabacitas

Calabacitas is a classic Mexican side dish of zucchini, yellow squash, tomatoes, onion, and peppers, usually made on the stove. In this version, we add corn and chicken to make it a full meal, and free up time by popping it in the oven to cook instead! By using a cast-iron, this dish is the perfect, veggie-packed one-pan dinner.
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Calabacitas is a classic Mexican side dish of zucchini, yellow squash, tomatoes, onion, and peppers, usually made on the stove. In this version, we add corn and chicken to make it a full meal, and free up time by popping it in the oven to cook instead! By using a cast-iron, this dish is the perfect, veggie-packed one-pan dinner.
author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

30MINS

Total Time

Ingredients

Servings
6
us / metric
Boneless, Skinless Chicken Breast
1 lb
Boneless, Skinless Chicken Breast
Fine Salt
1/2 tsp
Fine Salt
Vegetable Oil
2 Tbsp
Vegetable Oil, divided
Zucchini
1
Zucchini, halved, thinly sliced
Yellow Squash
1
Yellow Squash, halved, thinly sliced
Tomato
1
Large Tomato, diced
White Onion
1
White Onion, diced
Green Bell Pepper
1
Green Bell Pepper, diced
up to 2
or Poblano for more spice
Ground Cumin
1/2 tsp
Ground Cumin
Mexican Oregano
1/2 tsp
Mexican Oregano
Ancho Chili Powder
1/2 tsp
Ancho Chili Powder
Whole Kernel Corn
3/4 cup
Whole Kernel Corn
defrosted if frozen or can use canned
Shredded Mozzarella Cheese
1/2 cup
Shredded Mozzarella Cheese
optional
Mexican Crema
1/2 cup
Mexican Crema
or Sour Cream
Fresh Cilantro
to taste
Chopped Fresh Cilantro
for garnish
Tortilla
to taste
Warm Tortillas
for serving

Nutrition Per Serving

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Calories
215
Fat
11.0 g
Protein
19.6 g
Carbs
10.0 g
Love This Recipe?
author_avatar
Lauren Holdcroft at SideChef
Hi, I'm Lauren, Recipe Editor at SideChef. Chipped dishware, breakfast for any meal, and eye-watering spice levels. Find me on Instagram @bitesbylauren
https://www.sidechef.com

Author's Notes

If you don’t have a cast-iron, simply transfer everything to a baking dish before it goes into the oven.

Cooking Instructions

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step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 1 Preheat the oven to 350 degrees F (180 degrees C).
step 2
Cut Chicken Breast (1 lb) into 1-inch cubes. Pat dry and season with Fine Salt (1/2 tsp).
step 2 Cut Chicken Breast (1 lb) into 1-inch cubes. Pat dry and season with Fine Salt (1/2 tsp).
step 3
In a 12-inch cast-iron or another oven-safe skillet, heat Vegetable Oil (1 Tbsp) over medium-high heat. Once hot, sear chicken until no longer pink and beginning to get some golden color on the outside.
step 3 In a 12-inch cast-iron or another oven-safe skillet, heat Vegetable Oil (1 Tbsp) over medium-high heat. Once hot, sear chicken until no longer pink and beginning to get some golden color on the outside.
step 4
Remove the chicken. To the same pan, add remaining Ground Cumin (1/2 tsp), Tomato (1), Yellow Squash (1), Vegetable Oil (1 Tbsp), Zucchini (1), Green Bell Pepper (1), White Onion (1), Mexican Oregano (1/2 tsp), and Ancho Chili Powder (1/2 tsp). Cook for 5 minutes, or until the vegetables begin to soften.
step 4 Remove the chicken. To the same pan, add remaining Ground Cumin (1/2 tsp), Tomato (1), Yellow Squash (1), Vegetable Oil (1 Tbsp), Zucchini (1), Green Bell Pepper (1), White Onion (1), Mexican Oregano (1/2 tsp), and Ancho Chili Powder (1/2 tsp). Cook for 5 minutes, or until the vegetables begin to soften.
step 5
Add back chicken, along with the Whole Kernel Corn (3/4 cup). Stir to combine.
step 5 Add back chicken, along with the Whole Kernel Corn (3/4 cup). Stir to combine.
step 6
Bake for 15-20 minutes, until vegetables are tender, and chicken is cooked through.
step 6 Bake for 15-20 minutes, until vegetables are tender, and chicken is cooked through.
step 7
Remove and stir in Mexican Crema (1/2 cup) and optionally the Shredded Mozzarella Cheese (1/2 cup).
step 7 Remove and stir in Mexican Crema (1/2 cup) and optionally the Shredded Mozzarella Cheese (1/2 cup).
step 8
Serve with Tortillas (to taste), garnished with Fresh Cilantro (to taste).
step 8 Serve with Tortillas (to taste), garnished with Fresh Cilantro (to taste).

Tags

Comfort Food
Chicken
Cinco de Mayo
Shellfish-Free
Kid-Friendly
Dinner
One-Pot
Quick & Easy
Spring
Mexican
Vegetables
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