This Easy Tex Mex Chicken and Zucchini Skillet is a fun one-pan meal packed with flavor! Juicy chicken, fresh zucchini, and zesty spices come together for a quick dinner.
You won’t believe how easy it is to whip this up. Just toss everything in the skillet and let the magic happen! I love serving it over rice or with warm tortillas for a perfect ending! 🌮
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is perfect for this dish as it cooks quickly and absorbs flavor well. You can substitute with turkey breast or even tofu for a vegetarian option.
Zucchini: Fresh zucchini adds a nice texture and flavor. If you can’t find zucchini, yellow squash works well too. You can use bell peppers or even frozen mixed vegetables for convenience!
Black Beans: Black beans provide great protein and fiber. If you have kidney beans or pinto beans on hand, those can be swapped in as well.
Cheese: Cheddar cheese is classic, but you can use any melting cheese you like. Monterey Jack or a Mexican cheese blend adds a nice twist. For dairy-free, try a plant-based cheese.
How Do I Perfectly Sauté Vegetables?
SautĂ©ing veggies properly helps bring out their flavors! Here’s how you can do it right:
- Heat your skillet to medium-high before adding any oil. This helps the veggies cook evenly.
- Be sure to cut your vegetables into similar sizes for even cooking.
- Add vegetables to the skillet starting with the denser ones (like bell peppers) before the softer ones (like zucchini) to ensure everything is cooked just right.
- Stir them occasionally but let them sit for a bit to develop a nice golden color!
Following these tips will give you perfectly sautéed vegetables that enhance your dish!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 2 medium zucchinis, chopped
- 1 red bell pepper, diced
- 1 cup frozen corn kernels (or fresh corn)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese (or Tex Mex blend)
- 1 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
You’ll need about 10-15 minutes of prep time and another 20 minutes for cooking. In a short 30-35 minutes, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Chicken:
Start by heating the olive oil in a large skillet over medium-high heat. While the oil heats, season the chicken pieces with salt, pepper, chili powder, cumin, smoked paprika, onion powder, and garlic powder. When hot, add the seasoned chicken to the skillet. Cook for about 5-7 minutes until the chicken is browned and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Cook the Onions and Garlic:
In the same skillet, add the diced onion. Sauté it for around 3 minutes, or until it becomes translucent. Then, add the minced garlic and cook for about 30 seconds, just until fragrant.
3. Add More Veggies:
Now, toss in the diced red bell pepper and chopped zucchini. Sauté all the veggies together until they are tender, which should take about 5 minutes. Stir occasionally to ensure even cooking.
4. Combine Everything:
Once the veggies are cooked, stir in the frozen corn, black beans, and diced tomatoes. Cook for an additional 3-4 minutes to allow all the flavors to meld together.
5. Bring Back the Chicken:
Return the cooked chicken back to the skillet and mix everything well to combine all ingredients.
6. Melt the Cheese:
Sprinkle the shredded cheese evenly over the entire mixture. Cover the skillet with a lid and let the cheese melt, which should take about 2-3 minutes.
7. Garnish and Serve:
Once the cheese is melted, garnish your dish with fresh chopped cilantro. Serve warm on its own or alongside rice or tortillas for a complete Tex Mex meal that everyone will love!
Enjoy your vibrant, flavorful Tex Mex chicken and zucchini skillet! 🌶️
FAQ for Easy Tex Mex Chicken and Zucchini Skillet
Can I Use Different Vegetables?
Absolutely! Feel free to swap in other veggies like yellow squash, mushrooms, or even spinach. Just keep in mind that cooking times may vary slightly depending on what you choose. Adjust as needed to ensure everything cooks evenly!
What Can I Use Instead of Chicken?
If you prefer a meatless option, you can substitute the chicken with some firm tofu or tempeh. You might also try using shredded rotisserie chicken if you’re looking for something quick and easy!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave until heated through. You can add a splash of water to keep it moist during reheating.
Can I Make This Recipe Ahead of Time?
Yes, this dish can be made ahead! Prepare it entirely and let it cool before refrigerating. When you’re ready to enjoy it, simply reheat in a skillet or microwave. It’s a great meal prep option!
