Mexican Chicken and Chayote Recipe

Chicken and Chayote 


2 tablespoons olive oil

2 large skinless, boneless chicken breast halves, cut into cubes

2 chayote squashes, diced

2 large potatoes, diced

1 small onion, diced

2 cloves garlic, minced

salt and ground black pepper to taste


Heat the olive oil in a large skillet over medium heat; add the chicken, squash, potato, and onion; cook and stir 10 minutes. Stir in the garlic and cook until the potatoes are tender and the chicken is no longer pink in the center, 4 to 5 minutes more. Season with salt and pepper to serve.

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