Calabacitas con Queso Smothered Chicken
I was trying to think of new ways to eat more veggies and the veggie of fall is definitely squash - so the answer was simple: calabacitas. Adding chicken to this classic creates a hearty meal that rewarms well for leftovers. If you don't eat all of it at once :)
- 2 chicken breasts (diced)
- 3 squash (diced)
- 2 roma tomatoes (diced)
- 1/2 yellow onion (diced)
- 1 can corn (drained)
- 1/2 can tomato sauce
- 1 tbsp chicken bouillon
- 1/2 cup water
- 1 1/2 tbsp Tajin seasoning
- 1 tsp salt
- 8 oz muenster cheese (cubed)
- 2 tbsp oil
Set one side of griddle to medium-high heat, place large skillet on griddle and heat oil. Set other side of griddle to medium-low heat.
Add onion, tomatoes, and salt to the skillet and sauté until onions are translucent. Add chicken seasoned with tajin to the griddle and cook thoroughly.
Once onions are translucent, add squash, corn, tomato sauce, bullion, and water. Stir, cover, and simmer for 10 minutes.
Add cheese to skillet, turn off heat, and cover for 5 minutes. Stir in melted cheese and serve over chicken.
