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Ingredients
  • For the chicken:
  • 1 1/2 lb boneless, skinless chicken thighs cut into 1-inch thin strips (for breasts see notes)*
  • 2 teaspoons olive oil
  • 1 tablespoon Mexican Seasoning Mix (see below)
  • 1/2 teaspoon kosher salt
  • Vegetables:
  • 1 large red bell pepper sliced into thin matchsticks, about 1 cup
  • 1 cup frozen or fresh corn kernels
  • 2 cloves garlic, minced
  • 1 1/2 teaspoons Mexican Seasoning Mix
  • 14 ounces zucchini or summer squash, sliced 1/8-inch-thick (2 medium)
  • 1/2 teaspoon kosher salt
  • 2 tablespoons fresh lime juice, about 2 small limes
  • 2 tablespoons fresh cilantro, chopped
  • Cotija cheese, crumbled (optional)
  • Mexican Spice Mix:
  • 2 tablespoons of chili powder
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1 teaspoons smoked paprika
  • 1 tablespoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon freshly ground black pepper
Steps
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