Tex Mex Chicken and Zucchini Recipe

One pan 30 minute Tex Mex Chicken and Zucchini Recipe is a delicious and vibrant dish that packs a punch of flavor while being quick and easy to prepare. This recipe is perfect for busy weeknights or casual gatherings, showcasing a delightful blend of chicken, zucchini, black beans, and corn, all topped with melted cheese. It’s a fantastic option for anyone seeking a healthy yet satisfying meal that the whole family will love.

Why You’ll Love This Recipe

• Quick Preparation: This recipe takes just 30 minutes from start to finish, making it ideal for busy weeknights.
• One-Pan Wonder: Enjoy easy cleanup with everything cooked in one skillet—fewer dishes to wash!
• Flavor Packed: The combination of taco seasoning, fresh veggies, and melted cheese creates an irresistible taste.
• Versatile Meal: Serve it on its own or with rice or quinoa for a filling dish. You can even use it as a filling in wraps.
• Healthy Ingredients: Loaded with chicken, zucchini, and beans, this recipe is rich in protein and fiber.

Tools and Preparation

To make your cooking experience smooth, gather the essential tools before starting. Having everything ready helps streamline the process and ensures you don’t miss any steps.

Essential Tools and Equipment

• Large deep skillet
• Cutting board
• Chef’s knife
• Measuring spoons
• Spatula

Importance of Each Tool

• Large deep skillet: Ideal for sautéing ingredients evenly and preventing splatter.
• Chef’s knife: Ensures precise chopping of vegetables for even cooking.
• Measuring spoons: Helps maintain accurate seasoning for balanced flavors.

Ingredients

For the Chicken

• 1 lb boneless & skinless chicken breasts (cut into 1 pieces)

For the Vegetables

• 2 large zucchini (diced)
• 2 medium bell peppers (chopped)
• 1 medium onion (finely chopped)
• 3 large garlic cloves (minced)

For the Beans and Corn

• 1 cup corn (frozen or fresh)
• 14 oz can low sodium black beans (drained & rinsed)
• 14 oz can low sodium diced tomatoes (not drained)

Seasoning

• 1 tsp store bought or homemade taco seasoning
• 1 tbsp cumin (divided)
• 1 tsp salt
• Ground black pepper (to taste)

Toppings

• 1 cup Tex Mex or Colby Jack cheese (shredded)
• 1/2 cup green onions (chopped)
• 1/2 cup cilantro (chopped)

How to Make Tex Mex Chicken and Zucchini Recipe

Step 1: Preheat the Skillet

Start by preheating your large deep skillet over low to medium heat. Swirl in a tablespoon of oil to coat the bottom.

Step 2: Sauté the Vegetables

Add the chopped onion, minced garlic, and bell peppers into the skillet. Sauté for about 3 minutes while stirring occasionally until they soften.

Step 3: Cook the Chicken

Move the sautéed vegetables to one side of the skillet. Add the chicken pieces into the empty space. Sprinkle with 1 tsp cumin, salt, and ground black pepper. Cook for about 5 minutes while stirring occasionally until cooked through.

Step 4: Combine All Ingredients

Next, add in corn, black beans, diced tomatoes (with juice), diced zucchini, taco seasoning, and remaining cumin. Stir well to combine all ingredients. Cover the skillet and let it cook on low-medium heat for about 10 minutes.

Step 5: Melt the Cheese

Sprinkle shredded cheese on top of your mixture in the skillet. Cover again and let it sit for a few minutes until the cheese melts beautifully. Finally, top your dish with chopped green onions and cilantro.

Step 6: Serve

Serve hot! This dish can be enjoyed on its own or paired with Instant Pot brown rice or quinoa. Feel free to add sour cream or garnish with sliced avocado if desired!

How to Serve Tex Mex Chicken and Zucchini Recipe

Serving your Tex Mex Chicken and Zucchini is as fun as making it! This dish is versatile and can be enjoyed in various ways, whether by itself or paired with delightful sides. Here are some creative serving suggestions to enhance your meal.

On Its Own

• Enjoy the dish straight from the skillet for a hearty meal packed with flavor.

With Rice or Quinoa

• Serve over Instant Pot brown rice or quinoa for a wholesome grain base that complements the Tex Mex flavors.

In Low Carb Wraps

• Use low carb wraps to create delicious burritos filled with this chicken and zucchini mixture, perfect for a quick lunch or dinner.

Garnished with Avocado

• Top your serving with sliced avocado for a creamy texture that balances the spices beautifully.

With Tortilla Chips

• Sprinkle crushed tortilla chips on top for added crunch and an authentic Tex Mex feel.

As a Filling for Tacos

• Scoop the mixture into taco shells for a fun twist, allowing everyone to build their own tacos at the table.

How to Perfect Tex Mex Chicken and Zucchini Recipe

To ensure your Tex Mex Chicken and Zucchini turns out perfectly every time, follow these helpful tips.

• Use Fresh Ingredients: Fresh vegetables provide better flavor and texture than frozen options.
• Don’t Overcrowd the Pan: Cook in batches if necessary to ensure even cooking of the chicken.
• Adjust Spices to Taste: Feel free to increase or decrease the taco seasoning based on your spice preference.
• Let it Rest Before Serving: Allowing the dish to sit for a few minutes after cooking helps meld the flavors together.
• Experiment with Cheese: Try different types of cheese like pepper jack for an extra kick or mozzarella for a milder taste.
• Make Ahead: Prepare it in advance and reheat when ready to serve; flavors will deepen over time.

Best Side Dishes for Tex Mex Chicken and Zucchini Recipe

Pairing side dishes with your Tex Mex Chicken and Zucchini can elevate your meal experience. Here are some great options:

1. Mexican Street Corn Salad
   A refreshing salad made with corn, lime juice, cilantro, and cheese that adds a sweet crunch.

2. Guacamole
   Creamy avocado dip seasoned with lime juice, garlic, and cilantro; perfect for scooping up with chips.

3. Cilantro Lime Rice
   Fluffy rice infused with fresh cilantro and lime juice brings brightness to your plate.

4. Chili Lime Roasted Sweet Potatoes
   Sweet potatoes tossed in chili powder and lime give a sweet and spicy contrast.

5. Black Bean Salad
   A protein-packed salad of black beans, corn, tomatoes, and spices that complements the main dish well.

6. Zesty Coleslaw
   Crunchy cabbage slaw dressed in zesty vinaigrette provides freshness against rich flavors.

7. Grilled Vegetables
   Seasonal vegetables grilled until charred add smokiness that pairs well with Tex Mex spices.

8. Fresh Salsa
   A mix of diced tomatoes, onions, jalapeños, and cilantro enhances the meal’s freshness while adding heat.

Common Mistakes to Avoid

Avoiding common mistakes can help you create a delicious Tex Mex Chicken and Zucchini Recipe. Here are some tips:

• Skipping the seasoning: Not properly seasoning the chicken or vegetables can lead to bland flavors. Always taste as you go and adjust spices accordingly.
• Overcooking the chicken: Cooking the chicken for too long can make it dry. Aim for juicy pieces by cooking just until they reach 165°F (75°C).
• Ignoring vegetable sizes: Cutting zucchini and other vegetables unevenly can result in inconsistent cooking. Ensure all pieces are similar in size for even doneness.
• Not letting the cheese melt properly: Rushing to serve the dish before the cheese melts can result in a less appealing texture. Cover the skillet to allow the cheese to melt thoroughly.
• Neglecting to prep ingredients ahead of time: Preparing everything beforehand saves time and ensures smooth cooking. Chop all vegetables and measure ingredients before starting.
• Forgetting garnishes: Skipping garnishes like cilantro or green onions can diminish the dish’s flavor and presentation. Always finish with fresh herbs for added freshness.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Keep in the refrigerator for up to 3 days.

Freezing Tex Mex Chicken and Zucchini Recipe

• Freeze in an airtight container or freezer bag.
• Will last up to 3 months in the freezer.

Reheating Tex Mex Chicken and Zucchini Recipe

• Oven: Preheat to 350°F (175°C) and bake covered for about 15-20 minutes until heated through.
• Microwave: Heat on medium power for 2-3 minutes, stirring halfway through, until warm.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some frequently asked questions about making this Tex Mex Chicken and Zucchini Recipe.

Can I make this recipe ahead of time?

You can prepare your Tex Mex Chicken and Zucchini Recipe ahead of time. Just store it in the fridge or freeze it, then reheat when ready to serve.

What can I substitute for chicken?

For a different protein option, consider using turkey or beef instead of chicken in your Tex Mex Chicken and Zucchini Recipe.

How do I add more spice?

If you want more heat, add jalapeños or extra taco seasoning while cooking your Tex Mex Chicken and Zucchini Recipe.

Can I use other vegetables?

Yes! Feel free to customize with other veggies like corn, bell peppers, or even spinach in your Tex Mex Chicken and Zucchini Recipe.

Is this recipe suitable for meal prep?

Absolutely! The Tex Mex Chicken and Zucchini Recipe is perfect for meal prep. You can portion it out into containers for easy lunches throughout the week.

Final Thoughts

This Tex Mex Chicken and Zucchini Recipe is not only quick to prepare but also packed with flavor. It’s a versatile dish that you can adapt with various proteins or veggies based on your preference. Don’t hesitate to experiment with different toppings or sides!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Tex Mex Chicken and Zucchini Recipe

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• Author: Saphira
• Total Time: 30 minutes
• Yield: Serves approximately 4 people 1x

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Description

Indulge in a vibrant and flavorful Tex Mex Chicken and Zucchini Recipe that’s ready in just 30 minutes! This one-pan dish combines succulent chicken, fresh zucchini, black beans, and sweet corn, all topped with gooey melted cheese. Perfect for busy weeknights or casual gatherings, this meal is not only quick to prepare but also packed with nutritious ingredients that the whole family will love. With its delightful blend of spices and textures, this recipe is a fantastic choice for anyone seeking a healthy yet satisfying dinner option.

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Ingredients

Scale 1x2x3x

• 1 lb boneless & skinless chicken breasts (cut into 1" pieces)
• 2 large zucchini (diced)
• 2 medium bell peppers (chopped)
• 1 medium onion (finely chopped)
• 3 large garlic cloves (minced)
• 1 cup corn (frozen or fresh)
• 14 oz can low sodium black beans (drained & rinsed)
• 14 oz can low sodium diced tomatoes (not drained)
• 1 tsp taco seasoning
• 1 tbsp cumin (divided)
• Salt and ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheese (shredded)
• Chopped green onions and cilantro for garnish

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Instructions

1. Preheat a large deep skillet over low to medium heat. Add oil to coat the bottom.
2. Sauté onion, garlic, and bell peppers for about 3 minutes until softened.
3. Push vegetables to one side of the skillet and add chicken pieces. Season with cumin, salt, and pepper; cook for about 5 minutes until cooked through.
4. Stir in corn, black beans, diced tomatoes with juice, zucchini, taco seasoning, and remaining cumin. Cover and cook on low-medium heat for about 10 minutes.
5. Sprinkle shredded cheese on top; cover until cheese melts.
6. Serve hot, garnished with green onions and cilantro.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Skillet
• Cuisine: Tex Mex

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 325
• Sugar: 4g
• Sodium: 410mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 31g
• Cholesterol: 85mg