This Easy Tex Mex Chicken and Zucchini is a colorful and tasty dish! Juicy chicken, fresh zucchini, and zesty spices come together for a meal that’s quick to make and even quicker to enjoy.
Sometimes I think zucchini is like the best supporting actor in this dish—it just makes everything better! I love serving it with a side of rice, and the leftovers are great for lunch!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are perfect for this dish. For a quicker option, you can use rotisserie chicken. If you want a vegetarian twist, replace the chicken with black beans or chickpeas.
Zucchini: Fresh zucchini adds a wonderful mild flavor. If you’re not a fan, yellow squash works well too! For a heartier texture, try using bell peppers or eggplant as alternatives.
Spices: The blend of chili powder, cumin, and smoked paprika gives this dish its Tex Mex vibe. If you don’t have smoked paprika, regular paprika is fine. You can also adjust the cayenne pepper to fit your spice preference.
Fresh Herbs: Cilantro brightens up the dish. If cilantro isn’t your thing, fresh parsley can be a great substitute for a different flavor profile.
How Do I Get My Chicken Perfectly Cooked?
Cooking chicken can be tricky, but with a few tips, you’ll nail it! Everyone wants juicy, tender chicken, right? Here’s how you can achieve that:
- Make sure your skillet is hot enough before adding the chicken. This helps seal in juices.
- Cuts smaller pieces to cook evenly and faster. Don’t overcrowd the pan!
- Cook until the chicken is golden brown on the outside and reaches an internal temperature of 165°F (75°C).
Let the chicken rest a minute before serving; this keeps it juicy inside! Enjoy your cooking!
Easy Tex Mex Chicken and Zucchini
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, sliced (optional for added color/flavor)
- 1 small onion, diced
- 2 cloves garlic, minced
Spices & Seasonings:
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper (optional for extra heat)
- Salt and black pepper, to taste
- Juice of 1 lime
Garnishes:
- 1/4 cup fresh cilantro, chopped (optional for garnish)
- Sour cream or shredded cheese for serving (optional)
How Much Time Will You Need?
This easy recipe takes about 10 minutes of prep and around 15-20 minutes of cooking time. In total, you’ll be enjoying your delicious Tex Mex Chicken and Zucchini in about 30 minutes!
Step-by-Step Instructions:
1. Prepare the Spice Mix:
In a small bowl, combine the chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper (if using), salt, and black pepper. Stir well and set the spice mix aside for later.
2. Heat the Pan:
Heat the olive oil in a large skillet over medium-high heat. Make sure the pan is nice and hot so the ingredients can sear properly.
3. Sauté Aromatics:
Add the diced onion and minced garlic to the skillet. Sauté for about 2 minutes, until fragrant and the onion is slightly softened. This will add a delicious base flavor to your dish.
4. Cook the Chicken:
Next, add the bite-sized chicken pieces to the pan. Sprinkle half of the spice mix over the chicken and stir well to coat each piece. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
5. Add Vegetables:
Now it’s time to add the sliced zucchini and the optional red bell pepper. Sprinkle the remaining spice mix over the vegetables and chicken. Stir continuously for another 4-5 minutes, or until the zucchini is tender but still has a bit of crunch.
6. Finish with Lime:
Once cooked, squeeze the juice of one lime over the mixture, stirring well to combine. Adjust the seasoning if needed—add more salt or pepper to taste.
7. Serve it Up:
Remove the skillet from heat. If you like, sprinkle with freshly chopped cilantro for a pop of color and flavor. Serve hot with optional toppings like sour cream or shredded cheese.
8. Enjoy!
This dish is perfect on its own, but you can serve it with some fluffy rice, warm tortillas, or a fresh salad for a delightful meal. Enjoy your Easy Tex Mex Chicken and Zucchini!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Recipe?
Absolutely! While zucchini is a great choice, you can substitute it with bell peppers, yellow squash, or even corn. Just make sure to cook them in similar-sized pieces so they cook evenly.
What if I Don’t Have All the Spices?
No worries! If you’re missing any spices, you can still make a delicious dish. You can use a pre-made taco seasoning as a substitute, or just adjust the spice levels based on what you have on hand. Taste as you go!
Can I Make This Recipe in Advance?
Yes! You can prep the chicken and vegetables ahead of time. Just store them separately in the fridge and combine them when you’re ready to cook. Cooked leftovers can be stored in an airtight container in the fridge for up to 3 days, making it a great meal prep option.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or microwave, adding a splash of lime juice to brighten the flavors. Enjoy it as is, or served over rice or in a wrap!
