mexican

Chicken and Vegetable Calabacitas with Corn and Pepitas

Name: Chicken and Vegetable Calabacitas with Corn and Pepitas
Yield: 1 serving
Cuisine: mexican
Ingredients: 234 g chicken thigh, boneless and skinless; 302 g zucchini, diced; 82 g yellow onion, diced; 124 g corn kernels; 110 g salsa verde; 27 g pumpkin seeds (pepitas); 14 g vegetable oil; 14 g lime juice; 2 g ground cumin; 3 g salt; 0.69 g black pepper

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

56 g Protein

51 g Carbohydrates

25 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

234g chicken thigh, boneless and skinless 283 kcal
302g zucchini, diced 51 kcal
82g yellow onion, diced 33 kcal
124g corn kernels 107 kcal
110g salsa verde 33 kcal
27g pumpkin seeds (pepitas) 7 kcal
14g vegetable oil 124 kcal
14g lime juice 4 kcal
2g ground cumin 8 kcal
3g salt 0 kcal
1g black pepper 2 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.