Pollo con calabacitasa colorful chicken & squash skillet

• 1 large chicken breast (8 to 10 oz), boneless and skinless
• 1 medium zucchini or Mexican grey squash
• 1 medium tomato (or 2 Romas)
• 1/2 cup corn
• 1/4 medium onion
• 2 garlic cloves
• 3/4 tsp ground cumin
• 3/4 tsp kosher salt, divided
• 1 tbsp oil, divided
• 2 tbsp water, if needed

Let's cook

• Cut vegetables first: zucchini into 1/2-inch cubes, tomato and onion into dice; mince garlic. Drain canned corn; frozen corn can go in frozen. Cut chicken into 3/4-inch pieces, pat dry and season with 1/4 tsp salt.

• Heat 2 tsp oil in a 10- to 12-inch skillet over medium-high. Add chicken in one layer; cook 2 minutes, turn, then cook 3 to 4 minutes. The largest piece must reach 165 F; cook 1 minute more and recheck if needed. Transfer to a clean plate.

• Lower to medium. Add remaining 1 tsp oil, onion and garlic; stir 1 minute. Add zucchini and corn; cook about 5 minutes until lightly browned and tender.

• Add tomato, cumin and remaining 1/2 tsp salt. Cook 3 minutes, scraping the pan; add up to 2 tbsp water if dry. Return chicken and juices; stir 1 minute until hot. Taste and divide between 2 bowls.