Ingredients

Chicken

• 1 1/2 lb boneless, skinless chicken thighs cut into thin strips
• 2 tsp olive oil
• 1 Tbsp mexican spice mix (see below)
• 1/2 tsp salt

Vegetables

• 1 large red bell papper sliced into thin matchsticks
• 1 cup corn kernels (frozen or fresh)
• 2 cloves minced garlic
• 1 1/2 tsp mexican spice mix (or just all the rest of it, yolo)
• 14 oz zucchini or summer squash (2 medium), cut into 1/8" discs
• 1/2 tsp salt
• 2 Tbsp fresh lime juice (2 small limes)
• 2 Tbsp fresh cilantro, chopped
• Cotija cheese, crumbled (optional)

Mexican Spice Mix

• 2 Tbsp chili powder
• 1/2 tsp red pepper flakes
• 1/8 tsp cayenne pepper
• 1/2 tsp oregano
• 1 tsp smoked paprika
• 1 Tbsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 Tbsp kosher salt
• 1/2 Tbsp freshly ground black pepper

Instructions

1. Cook the chicken with the oil, 1 Tbsp spice mix, and salt. Cook for 4 minutes until the chicken is browned and cooked through. Transfer to a plate and cover to keep warm.
2. Add bell pepper, corn, and garlic to the skillet. Sprinkle with seasoning. Cook on medium-high heat, stirring frequently, until peppers soften slightly (5-8 minutes)
3. Add zucchini, season with remaining salt, and cook, stirring often until zucchini softens slightly, about 4 minutes.
4. Add the chicken back to the skillet, add lime juice, and mix everything together.
5. Remove from heat, sprinkle cilantro and Cotija if desired.