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Chicken sautéed with tender Mexican squash, corn, and tomatoes in a light broth. This healthy, protein-packed dish is naturally fresh and works well for calorie deficit and 1600 calorie meal plans.
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the chicken breast cut into bite-sized pieces. Sauté for 4–5 minutes, stirring occasionally, until lightly golden but not fully cooked through.
Add the chopped onion and minced garlic to the pan. Reduce heat to medium and cook for 2–3 minutes until the onion softens and turns translucent, scraping up any browned bits.
Stir in the diced Roma tomatoes, salt, black pepper, and dried oregano. Cook for 3–4 minutes, letting the tomatoes release their juices.
Toss in the sliced Mexican squash and corn kernels. Pour in the chicken broth, then bring to a gentle simmer. Cover and cook for 7–8 minutes over medium-low heat until the squash is just tender and chicken is fully cooked.
Remove the lid, increase heat to medium-high, and simmer uncovered for an additional 3–4 minutes to reduce the broth slightly. Taste and adjust seasoning, then serve hot.
