Southwest Chicken Skillet

Andy Rodriguez
Buckwalds Cook

1. Pieces of sliced chicken breast
2. Coat with taco seasoning or GTP
3. Hot skillet with 1 TBL EVOO
4. Put chicken in to start cooking
5. Slice red bell pepper – strips or dice
6. Toss chicken to continue cooking, and then toss red pepper strips in with the chicken
7. Cut halved yellow squash into thin slices and put into skillet
8. Toss pan gently
9. Cut halved zucchini and toss into pan
   (NOTE:  We are putting in things that need to cook longer early in the process, and then moving to things that do not require much cooking.)
10. Halve a lime and set aside
11. Put in one clove of minced garlic and kernels of corn at the last minute, and continue cooking
12. Rough chop cilantro for garnish
13. Sprinkle cotija cheese over top of contents in pan
14. Toss one last time, then move onto your plate
15. Top with more cotija and the cilantro, then serve.