ESPSummer squash is a warm-weather favorite, making August a great time to put calabacitas on the menu. Look for smaller, firm squash with smooth, glossy skin for the best texture and flavor. Calabacitas aren't just delicious—they're an easy way to add more vegetables to your plate. Summer squash is naturally low in calories, fat and sodium while providing fiber and nutrients including vitamin C, folate and potassium.
This colorful calabacitas dish combines lean chicken with squash, tomatoes, corn and poblano chile for a satisfying meal that's big on flavor without relying on lots of cheese, cream or added fat.
Calabacitas con Pollo
Ingredients
1 pound boneless, skinless chicken breast or thighs, cut into bite-size pieces
1 tablespoon olive or avocado oil
1 small onion, diced
1 poblano pepper, roasted, peeled and diced
2 medium zucchini or Mexican squash, chopped
1 cup corn kernels, fresh or frozen
2 Roma tomatoes, chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon Mexican oregano
Juice of 1/2 lime
1/4 cup chopped fresh cilantro
Black pepper and a small amount of salt to taste
Instructions
• Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through. Transfer it to a plate.
• In the same skillet, sauté the onion for 2–3 minutes. Add the garlic and poblano and cook for another minute.
• Add the zucchini, corn and tomatoes. Season with cumin, oregano, pepper and a small amount of salt. Cook for about 6–8 minutes, stirring occasionally, until the squash is tender but still has some bite.
• Return the chicken to the skillet and toss everything together. Finish with lime juice and fresh cilantro.
