Updated: Jul 17, 2020
For the Chicken:
1 1/2 Pounds Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch thin strips
2 Teaspoons Olive Oil
1 Tablespoon Mexican Seasoning Mix, see below
For the Vegetables:
1 Large Red Bell Pepper, sliced into thin matchsticks, about 1 cup
1 Cup Frozen or Fresh Corn Kernels
(Note: Corn is not on the DG, as it is a starch. However, the amount included in the recipe is minimal (1 Cup for all 6 servings), so you can opt to exclude it or include it at your discretion. If you opt to have the corn, be sure to have it early in the day)
2 Cloves Garlic, minced
1 1/2 Teaspoons Mexican Seasoning Mix
2 Medium Zucchinis or Summer Squash, sliced 1/8-inch-thick
2 Tablespoons Fresh Lime Juice, about 2 small Limes
2 Tablespoons Fresh Cilantro, chopped
Mexican Seasoning Mix:
2 Tablespoons of Chili Powder
1/2 Teaspoon Red Pepper Flakes
1/8 Teaspoon Cayenne Pepper
1/2 Teaspoon Oregano
1 Teaspoon Smoked Paprika
1 Tablespoon Ground Cumin
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Onion Powder
1/2 Tablespoon Freshly Ground Black Pepper
In a medium-size bowl, drizzle Chicken with 1 teaspoon of the Oil and season with 1 tablespoon of the Mexican Seasoning Mix.
Heat a large skillet over high heat. Add remaining teaspoon Oil to the skillet.
Add the Chicken and toss to coat. Cook 4 minutes, constantly stirring, until the Chicken has browned and is cooked through. Transfer the cooked Chicken to a plate and tent with foil to keep warm.
Add Bell Pepper, Corn, and Garlic to the empty skillet. Sprinkle with the Mexican Seasoning Mix. Continue cooking over medium-high heat, stirring frequently, until the Peppers soften slightly, about 5 to 8 minutes.
Add the Zucchini, stirring often until the zucchini softens slightly, about 4 minutes.
Return the Chicken back to the skillet, add the Lime Juice and scrape all the browned bits off the bottom of the skillet, stirring and mixing the juices over the Chicken and Vegetables.
Remove from the heat.