Pat the protein dry before seasoning and cooking for best browning. Adjust cook time for thicker/thinner cuts. Rest steak or pork for 3 minutes after cooking. Squeeze fresh lime over the finished dish for extra flavor.
Ingredients
0.25 fl oz Hot Sauce
1 tbsp Taco Seasoning
1 whole Zucchini
4 oz Pepper and Onion Mix
2 tsp Fiesta Seasoning
1 whole Lime
5 oz Corn Kernels
1 oz Grated Cotija
1 fl oz Garlic Aioli
10 oz Boneless Skinless Chicken Cutlet
0 Olive Oil
Tools
Large Non-Stick Pan
Medium Non-Stick Pan
Mixing Bowl
Click anywhere to see instructions→
Home Chef
Fiesta Aioli Chicken
With Tasty Veggie Medley
⏱️ 20 min🍽️ 2 servings
Cooking Tips
Pat the protein dry before seasoning and cooking for best browning. Adjust cook time for thicker/thinner cuts. Rest steak or pork for 3 minutes after cooking. Squeeze fresh lime over the finished dish for extra flavor.
Ingredients
0.25 fl oz Hot Sauce
1 tbsp Taco Seasoning
1 whole Zucchini
4 oz Pepper and Onion Mix
2 tsp Fiesta Seasoning
1 whole Lime
5 oz Corn Kernels
1 oz Grated Cotija
1 fl oz Garlic Aioli
10 oz Boneless Skinless Chicken Cutlet
0 Olive Oil
Tools
Large Non-Stick Pan Medium Non-Stick Pan Mixing Bowl
Mise en Place
1
Prepare vegetables and lime
Trim ends from 1 zucchini, quarter lengthwise, and cut into ½" dice. Halve 1 lime; cut one half into wedges and juice the other half.
2
Measure out ingredients
Measure and set aside ¼ fl. oz. hot sauce, 1 Tbsp. taco seasoning, 2 tsp. fiesta seasoning, 5 oz. corn kernels, 4 oz. pepper and onion mix, 1 oz. grated cotija, and 1 fl. oz. garlic aioli.
3
Pat dry the protein
Pat dry 10 oz. boneless skinless chicken cutlet (or preferred protein option) with paper towels and have it ready for seasoning and cooking.
4
Get out equipment
Set out a large non-stick pan, medium non-stick pan, mixing bowl, and have olive oil available for cooking.
Cooking Steps
1
Prepare the Ingredients
Trim zucchini ends, quarter, and cut into ½" dice. Zucchini quantity may vary, but total weight will remain the same. Halve lime. Cut one half into wedges and juice the other half.
2
Cook the Chicken
Pat chicken dry and season both sides with 2 tsp. fiesta seasoning. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side. Remove from burner.
3
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 4 oz. pepper and onion mix, 5 oz. corn kernels, 1 Tbsp. taco seasoning, and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes. Remove from burner.
4
Make Crema and Finish Dish
In a mixing bowl, combine 1 fl. oz. garlic aioli, ¼ fl. oz. hot sauce (to taste), and 2 tsp. lime juice. Set aside. Plate dish as pictured, topping chicken with crema (to taste) and garnishing vegetables with 1 oz. grated cotija. Squeeze lime wedges over dish to taste. Bon appétit!