This Easy Tex Mex Chicken and Zucchini Skillet is a colorful and tasty dish, featuring juicy chicken, fresh zucchini, and zesty spices. It’s a one-pan meal that’s quick to whip up!
You’ll love how all the flavors blend together! I enjoy serving it with warm tortillas or over rice for a complete meal. Plus, cleanup is a breeze with just one skillet—yay for less dishes!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is perfect for this recipe as it cooks quickly and stays tender. If you prefer, you can use ground turkey or cooked shredded chicken. For a vegetarian option, try using firm tofu or chickpeas.
Zucchini: Fresh zucchinis add a wonderful texture and flavor. If you can’t find zucchini, yellow squash works nicely too. You could also swap in some diced eggplant or bell peppers for variety.
Corn: Sweet corn brings a pop of sweetness. You can use fresh, frozen, or even canned corn. If you’re looking for a low-carb option, chopped cauliflower or broccoli could fit in well.
Spices: The chili powder and cumin really enhance the Tex Mex flavor. If you don’t have these, taco seasoning can be a quick substitute! Adjust the spice levels to suit your taste—omit cayenne for milder heat.
Cheese: Mexi-blend cheese is traditional here, but use what you like! Sharp cheddar or pepper jack cheese can add a nice kick. For a lighter option, try using reduced-fat cheese.
How Do You Cook Zucchini So It Isn’t Soggy?
Cooking zucchini can be tricky, as it releases moisture. Here’s how to keep it tender but not soggy:
- Cut zucchini into even slices to ensure even cooking. Too thin can cause mushiness; aim for about 1/4-inch thick.
- Sauté over medium-high heat to quickly cook off moisture. Stir occasionally to avoid burning.
- Don’t overcrowd the skillet; if it’s too full, the zucchini will steam instead of sautéing.
Following these tips can help maintain that lovely texture in your dish! Enjoy the colorful mix in your skillet.
How to Make Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
For the Main Dish:
- 1 lb (450g) boneless, skinless chicken breast, diced
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup diced tomatoes (canned or fresh)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
For the Topping:
- 1 cup shredded mexi-blend cheese (cheddar, Monterey Jack, etc.)
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe will take about 25 minutes in total: 10 minutes for prep and around 15 minutes for cooking. You’ll have a delicious one-pan meal ready to enjoy in no time!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. Once hot, add the diced chicken. Season it with salt, pepper, chili powder, cumin, smoked paprika, and cayenne if you like some extra spice. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through. Once done, remove it from the skillet and set it aside.
2. Sauté the Aromatics:
In the same skillet, add the chopped onion and minced garlic. Sauté them for 2-3 minutes, or until they’re softened and fragrant. This is where the magic of flavor starts!
3. Add the Veggies:
Next, toss in the sliced zucchini and diced red bell pepper. Cook these veggies for about 4-5 minutes, stirring occasionally. You want them to be slightly tender but still crisp, so keep an eye on them!
4. Mix It All Together:
Now, stir in the corn, black beans, and diced tomatoes. Let everything cook for another 2-3 minutes until everything is heated through and well combined.
5. Combine with Chicken:
Return the cooked chicken to the skillet and give everything a good mix to combine all those yummy flavors. It’s starting to look and smell delicious!
6. Add Cheese:
Sprinkle the shredded cheese evenly over the skillet mixture. Lower the heat to low and cover the pan with a lid. Allow it to cook for about 2-3 minutes, or until the cheese is melted and bubbly.
7. Serve and Enjoy:
Once the cheese has melted, remove the skillet from heat. Garnish with fresh chopped cilantro for a pop of color and extra flavor. Serve it hot on its own or with warm tortillas, rice, or a side salad for a complete meal.
Enjoy your delightful Tex Mex Chicken and Zucchini Skillet!
Frequently Asked Questions (FAQ)
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use ground turkey, diced beef, or even shrimp as alternatives. For a vegetarian option, try using chickpeas or firm tofu. Just adjust the cooking time as necessary to ensure everything is cooked properly!
Can I Add Other Vegetables?
Definitely! Feel free to mix in other vegetables like corn, diced carrots, or spinach. Just be sure to adjust cooking times accordingly—add quicker-cooking veggies later in the process to avoid overcooking.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat or in the microwave until warmed through. If you feel it has dried out a bit, a splash of water or broth can help revive the dish!
Can I Make This Dish Ahead of Time?
Yes, you can prep the ingredients and cook the chicken ahead of time. Store everything separately in the fridge, then combine and finish cooking when you’re ready to serve. It can be made up to a day in advance for added convenience!
