Tex-Mex Chicken and Zucchini Recipe
Tex-Mex Chicken and Zucchini is a vibrant and flavorful dish that brings together tender chicken breasts, fresh zucchini, and classic Tex-Mex spices. This one-pan meal is perfect for busy weeknights, offering a quick and healthy dinner option that’s packed with protein and vegetables. The chicken is seasoned with a blend of spices like chili powder, cumin, and garlic, creating a rich and savory flavor that complements the sautéed zucchini.
With colorful bell peppers and onions added to the mix, this dish not only tastes great but also looks appealing on the plate. It’s versatile enough to serve on its own or over rice, quinoa, or in tacos. This recipe is not only delicious but also a fantastic way to incorporate more vegetables into your meals while satisfying your cravings for Tex-Mex cuisine.
Ingredients:
1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium zucchinis, sliced into half-moons
1 red bell pepper, diced
1 small onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon taco seasoning (store-bought or homemade)
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 cup diced tomatoes (canned or fresh)
Salt and pepper, to taste
1 cup shredded cheddar cheese
Fresh cilantro (for garnish)
Lime wedges (for serving)
Instructions:
Cook the Chicken:
In a large skillet, heat the olive oil over medium heat.
Add the chicken pieces and season with salt, pepper, and taco seasoning. Cook for about 5-7 minutes or until the chicken is cooked through and browned.
Add Vegetables:
Add the onion, garlic, zucchini, and red bell pepper to the skillet. Sauté for another 5-7 minutes, until the vegetables are tender.
Combine Remaining Ingredients:
Stir in the black beans, corn, and diced tomatoes. Cook for an additional 3-4 minutes until everything is heated through.
Sprinkle the shredded cheddar cheese over the mixture. Cover the skillet and let it cook for about 2-3 minutes until the cheese is melted.
Serve:
Remove from heat and garnish with fresh cilantro. Serve with lime wedges on the side for squeezing over the dish.
Notes:
Customizable: Feel free to adjust the level of spice by adding jalapeños or using a milder seasoning blend. You can also incorporate other vegetables such as corn, black beans, or diced tomatoes for added texture and flavor.
Marinating: For enhanced flavor, marinate the chicken in the spice mixture for at least 30 minutes (or up to overnight) before cooking.
Cooking Method: This dish can be made on the stovetop, but it can also be baked in the oven. If baking, place everything in a baking dish and cook at 375°F (190°C) for 25-30 minutes or until the chicken is cooked through.
Serving Suggestions: Serve Tex-Mex Chicken and Zucchini with warm tortillas, avocado slices, fresh cilantro, or a squeeze of lime juice. It pairs well with rice, quinoa, or a side of tortilla chips and salsa for a complete meal.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.
Enjoy this delicious and nutritious Tex-Mex Chicken and Zucchini dish that brings the flavors of the Southwest to your table!