When you’re looking for a delicious, nutritious, and easy-to-make dinner option, Tex Mex Chicken and Zucchini is the perfect choice. This vibrant dish combines tender chicken with an array of colorful vegetables, spicy seasoning, and gooey cheese, all in one comforting skillet meal. Not only does it taste great, but it also offers a wholesome balance of protein and veggies, making it a fantastic option for anyone aiming to eat healthily without sacrificing flavor.
Why We Love This Tex Mex Chicken and Zucchini Recipe
There are many reasons to adore this Tex Mex Chicken and Zucchini recipe. First, it’s incredibly easy to whip up, making it ideal for busy weeknight dinners or leisurely weekends. You can have a flavorful, crowd-pleasing meal on the table in under 30 minutes. Additionally, the ingredients are versatile, allowing for endless customization based on your tastes and what’s in your pantry. The vibrant colors and flavors will make anyone excited to eat their veggies, and because it’s made in one skillet, cleaning up is a breeze! Whether you’re sharing it with family or friends, this recipe offers the perfect mix of taste and nutrition that leaves everyone feeling satisfied.
Ingredients about Tex Mex Chicken and Zucchini
To make this scrumptious Tex Mex Chicken and Zucchini, gather the following ingredients:
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 2 large zucchini, diced
- 2 medium bell peppers (1 red, 1 green), chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup corn (fresh or frozen)
- 1 tablespoon oil (olive or avocado)
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with juice
- 1 teaspoon taco seasoning
- 1 tablespoon cumin, divided
- 1 teaspoon salt
- Black pepper, to taste
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped (optional)
How to Make Tex Mex Chicken and Zucchini Directions
Creating this delightful Tex Mex Chicken and Zucchini is straightforward. First, preheat a large 12-inch deep skillet over medium-low heat and add a tablespoon of oil. As the oil warms, prepare your vegetables. Add the finely chopped onion, minced garlic, and both chopped bell peppers to the skillet. Sauté these ingredients for about three minutes or until they begin to soften.
Once the vegetables are softening, push them to one side of the skillet. In the cleared area, add the cubed chicken. Sprinkle in one teaspoon of cumin, salt, and a generous amount of black pepper to taste. Cook the chicken for about five minutes, stirring occasionally until it is mostly cooked through.
Next, it’s time to elevate the flavors. Stir in the corn, drained black beans, diced tomatoes, zucchini, taco seasoning, and the remaining tablespoon of cumin. Make sure to mix everything well, so all the flavors combine beautifully. After mixing, cover the skillet and let it simmer over low-medium heat for about ten minutes until the zucchini is tender but still crisp.
As the dish cooks, the flavors meld perfectly, and the aroma will fill your kitchen. After the ten minutes, sprinkle the shredded cheese over the top of the chicken and veggie mixture. Cover again and cook for a few more minutes until the cheese is melted and gooey.
Before serving your Tex Mex Chicken and Zucchini, take a moment to garnish it with chopped green onions and cilantro for an extra burst of flavor. Get ready to enjoy a warm, delightful meal that’s sure to please everyone at your table!
How to Serve Tex Mex Chicken and Zucchini
Serving your Tex Mex Chicken and Zucchini is easy and can be stylized based on your preferences. You can serve it straight from the skillet, which makes for a rustic presentation. Use a large spoon to scoop out generous portions onto plates or in bowls. This dish pairs wonderfully with warm tortillas, which can be used to scoop up the chicken and veggies, or served with a side of rice for a more filling meal.
For an extra vibrant touch, consider topping it with fresh avocado slices or a dollop of sour cream. If you’re feeling adventurous, you can serve it with a simple side salad to add a refreshing crunch. The great thing about this dish is its versatility; it works well as a standalone meal or as part of a festive spread!
Expert Tips: Tex Mex Chicken and Zucchini
Achieving the best results with your Tex Mex Chicken and Zucchini requires just a few expert tips. First, when selecting your chicken, opt for high-quality, fresh boneless skinless chicken breasts. They contribute to a tender texture and juicy flavor. Don’t forget to chop your vegetables into similar sizes to ensure they cook evenly.
Feel free to customize your taco seasoning based on your heat preference. If you enjoy spicy foods, consider adding some diced jalapeños or a sprinkle of cayenne pepper to the mix. Additionally, if you have any leftover cooked chicken or veggies, you can easily incorporate them into this dish to save time.
Lastly, be cautious with the cooking time for the zucchini. You want it to be tender but not mushy; it should still have a nice bite to complement the chicken and other ingredients.
How to Store Tex Mex Chicken and Zucchini
If you find yourself with leftovers, storing your Tex Mex Chicken and Zucchini is simple. Allow the dish to cool down to room temperature, then transfer it to an airtight container. This dish can be stored in the refrigerator for up to three days. For longer storage, consider freezing it. Place it in a freezer-safe container or bag, and it should remain good for about three months.
When you’re ready to enjoy those leftovers, reheat them on the stovetop or in the microwave until heated through. If the dish seems a bit dry, you can add a splash of broth or water while reheating.
Variation of Tex Mex Chicken and Zucchini
One of the best things about Tex Mex Chicken and Zucchini is its flexibility. If you’re looking to switch things up, there are countless variations you can try. For a vegetarian-friendly option, replace the chicken with chickpeas or tofu. Both options will absorb the delicious spices and provide a hearty base for the dish.
You can also experiment with different vegetables based on the seasons or your personal preferences. Swap out zucchini for yellow squash or add in some spinach or kale towards the end of cooking for a pop of green. If you’re a fan of grains, try serving this dish over quinoa or bulgur for added texture and nutrients.
Moreover, you can spice things up by adding different types of cheese. Pepper Jack offers a nice kick, while Queso Fresco adds a creaminess that complements the dish beautifully. The possibilities are endless, allowing you to find the perfect combination that suits your taste buds.
FAQ about Tex Mex Chicken and Zucchini
What is Tex Mex Chicken and Zucchini?
Tex Mex Chicken and Zucchini is a flavorful skillet dish that combines tender chicken breasts, fresh zucchini, colorful bell peppers, corn, black beans, and spices, all topped with melted cheese. It’s a wholesome and nutritious meal perfect for any weeknight dinner.
Can I make Tex Mex Chicken and Zucchini ahead of time?
Yes, you can prepare Tex Mex Chicken and Zucchini ahead of time. It stores well in the refrigerator for up to three days or can be frozen for longer storage.
What vegetables can I use in this dish?
Feel free to experiment with various vegetables! Besides zucchini, you can use bell peppers, spinach, corn, onions, or any others you enjoy. Just make sure to cut them to a similar size for even cooking.
How can I customize the spice level?
You can adjust the spice level by using mild taco seasoning or adding fresh chilies or pepper flakes. For a milder flavor, you can skip the taco seasoning entirely.
Is this dish healthy?
Absolutely! Tex Mex Chicken and Zucchini is a healthy option. It’s packed with lean protein from chicken and is loaded with vegetables, making it both nutritious and satisfying.
What can I serve with Tex Mex Chicken and Zucchini?
This dish is delicious on its own or served with rice, warm tortillas, or a fresh salad on the side. You can also top it with avocado or sour cream for extra flavor.
Can I make this recipe vegetarian?
Certainly! You can replace the chicken with chickpeas, tofu, or even extra beans to create a delicious vegetarian version of this dish.
Tex Mex Chicken and Zucchini
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes Use high-quality, fresh chicken for best results.
- 2 large zucchini, diced Can replace with yellow squash for variation.
- 2 medium bell peppers (1 red, 1 green), chopped Use any color bell peppers as per preference.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup corn (fresh or frozen)
- 1 tablespoon oil (olive or avocado) For sautéing.
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with juice
- 1 teaspoon taco seasoning Adjust according to spice preference.
- 1 tablespoon cumin, divided 1 teaspoon for chicken and 1 tablespoon for the mix.
- 1 teaspoon salt
- to taste black pepper
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped For garnish.
- 1/2 cup cilantro, chopped (optional) For garnish.
Instructions
Preparation
- Preheat a large 12-inch deep skillet over medium-low heat and add a tablespoon of oil.
- Add the finely chopped onion, minced garlic, and both chopped bell peppers to the skillet. Sauté for about three minutes or until they begin to soften.
Cooking
- Push the vegetables to one side of the skillet. In the cleared area, add the cubed chicken. Sprinkle in one teaspoon of cumin, salt, and black pepper. Cook for about five minutes, stirring occasionally until mostly cooked through.
- Stir in the corn, drained black beans, diced tomatoes, diced zucchini, taco seasoning, and the remaining tablespoon of cumin. Mix well.
- Cover the skillet and simmer over low-medium heat for about ten minutes until the zucchini is tender but still crisp.
- Sprinkle the shredded cheese over the mixture, cover again, and cook for a few more minutes until the cheese is melted.
Serving
- Garnish with chopped green onions and cilantro before serving.
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