mexican

Chicken and Vegetable Calabacitas with Corn and Pepitas

This simmered dish pairs chicken thigh, boneless and skinless with corn kernels, zucchini, diced and yellow onion, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

52 g Protein

43 g Carbohydrates

31 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

191g chicken thigh, boneless and skinless 231 kcal
247g zucchini, diced 42 kcal
67g yellow onion, diced 27 kcal
101g corn kernels 87 kcal
90g salsa verde 27 kcal
22g pumpkin seeds (pepitas) 123 kcal
11g vegetable oil 97 kcal
11g lime juice 3 kcal
2g ground cumin 8 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

chicken thighground cuminsaltblack pepper
Season chicken with salt, black pepper, and ground cumin.
chicken thighvegetable oil
Heat oil in a skillet over medium-high heat. Sear chicken 3-4 minutes per side until cooked through; transfer to a plate.
zucchiniyellow onion
In the same skillet, saute onion 2 minutes, then add zucchini and cook 4-5 minutes until tender-crisp.
chicken thighcorn kernelssalsa verde
Stir in corn and salsa verde; simmer 2 minutes. Slice chicken and return to the skillet to warm through.
pumpkin seeds (pepitas)lime juice
Finish with lime juice and toasted pepitas. Serve hot.