This colorful Easy Tex Mex Chicken and Zucchini Skillet is a one-pan wonder! Juicy chicken, fresh zucchini, and bold spices make it a flavorful dish that’s ready in no time.
I love how simple it is to whip up on busy nights. Plus, it’s great for sneaking in those veggies! Serve it with rice or tortillas for a yummy meal everyone will enjoy.
Key Ingredients & Substitutions
Chicken: I usually go for chicken breasts, but thighs work well too for extra juiciness. If you’re looking for a lighter option, try turkey or even chickpeas for a vegetarian twist!
Zucchini: Fresh zucchini adds a nice crunch. If you can’t find zucchini, yellow squash is a perfect substitute, or even use bell peppers for a different flavor.
Black Beans: Canned black beans are a time-saver! If you’re avoiding beans, feel free to switch them out for cooked quinoa or lentils for added protein.
Cheese: I love using a Mexican blend cheese for flavor, but mozzarella or pepper jack can also do the trick. If dairy-free, try a plant-based cheese or skip cheese altogether!
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken can sometimes feel tricky, but here are some tips for success:
- Cut the chicken into even bite-sized pieces for uniform cooking.
- Let the chicken rest for a minute after seasoning to absorb the flavors before cooking.
- Don’t overcrowd the skillet – it’s better to cook in batches if necessary to ensure browning.
- Check the internal temperature; it should reach 165°F (75°C) to be safe and juicy.
Following these tips will result in perfectly cooked chicken every time!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving (optional)
Time Needed:
This recipe will take about 15 minutes to prepare and about 20 minutes to cook, totaling around 35 minutes for a delicious and satisfying meal. Perfect for a busy weeknight!
Instructions:
1. Prepare the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. While the oil is heating, season the chicken pieces with chili powder, cumin, smoked paprika, onion powder, cayenne pepper (if using), salt, and pepper. Make sure the chicken is well coated with the spices.
2. Cook the Chicken:
Once the skillet is hot, add the seasoned chicken to the skillet. Cook, stirring occasionally, until the chicken is browned and cooked through, about 6-8 minutes. When done, remove the chicken from the skillet and set it aside on a plate.
3. Sauté the Vegetables:
In the same skillet, add the remaining 1 tablespoon of olive oil. Then, add the diced onion and cook for 2-3 minutes until it becomes translucent. Stir in the minced garlic and cook for an additional 30 seconds, or until fragrant.
4. Add the Remaining Ingredients:
Add the diced red bell pepper, zucchini slices, corn, black beans, and diced tomatoes to the skillet. Cook everything together, stirring occasionally, until the vegetables are tender, about 5-6 minutes.
5. Combine and Melt the Cheese:
Return the cooked chicken to the skillet and stir to combine all the ingredients. Evenly sprinkle the shredded cheese over the mixture. Cover the skillet with a lid and let it cook for 2-3 minutes, or until the cheese is melted and bubbly.
6. Serve and Enjoy!
Remove the skillet from the heat and garnish with chopped fresh cilantro. Serve hot with lime wedges on the side, and enjoy your hearty skillet straight from the pan or alongside warm tortillas or rice!
This Easy Tex Mex Chicken and Zucchini Skillet is not only vibrant and delicious, but it’s also a quick meal that packs a nutritious punch!
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to substitute or add any vegetables you like, such as bell peppers, broccoli, or spinach. Just make sure to adjust the cooking times accordingly for the new veggies to ensure everything is tender but not overcooked.
Can I Prep This Meal Ahead of Time?
Yes! You can chop the vegetables and season the chicken a day in advance. Store them separately in the fridge. When you’re ready to cook, simply follow the instructions starting from heating the skillet!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop over low heat until heated through. Adding a splash of water can help keep it from drying out when reheating.
Can I Make This Recipe Spicier?
Definitely! If you like more heat, increase the cayenne pepper or add some chopped jalapeños or a dash of hot sauce while cooking. Adjust the spice level according to your taste preference!
