chicken tortilla skillet

INGREDIENTS

3 tbsp

extra-virgin olive oil, divided

corn tortillas

1 lb

boneless, skinless chicken thighs, cut into bite-sized cubes

3/4 tsp

coarse kosher salt, divided

1/2 tsp

freshly ground pepper, divided

1 1/2 lb

yellow summer squash, cut into half moons (2 medium)

1/2 cup

chopped scallions

2 tsp

ground cumin

1 tsp

chili powder

1/2 cup

chicken broth

1 tbsp

lime juice

1 tbsp

chopped oregano

1/2 cup

roughly chopped cilantro, divided

4 oz

shredded sharp cheddar cheese