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- 2 boneless, skinless chicken breasts, diced - 2 medium zucchinis, sliced into half-moons - 1 red bell pepper, diced - 1 yellow onion, chopped - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder The main ingredients create a hearty base for this dish. The chicken adds protein, while the zucchini, bell pepper, and onion bring fresh flavors and colors. The spices, such as cumin, smoked paprika, and chili powder, give it that classic Tex Mex kick. - 1 tablespoon olive oil - 2 cloves garlic, minced - 1 cup corn kernels (fresh or frozen) - 1 can black beans, rinsed and drained - 1 cup shredded cheddar cheese These additional ingredients enhance the texture and taste. Olive oil helps cook the chicken and veggies. Garlic adds depth, while corn and black beans provide sweetness and heartiness. The cheddar cheese melts perfectly, creating a creamy top layer. - Fresh cilantro - Lime wedges Garnishes like fresh cilantro add a burst of freshness. Lime wedges give a zesty touch to each bite. Together, they elevate the dish and make it visually appealing. {{ingredient_image_1}} To start, heat a large skillet over medium heat. Add one tablespoon of olive oil. Once hot, add the diced chicken breasts. Season the chicken with salt, pepper, ground cumin, smoked paprika, and chili powder. Stir well to coat the chicken. Cook for about 5-7 minutes. You want the chicken to brown and be cooked through. Make sure to stir occasionally for even cooking. Next, add the chopped onion and minced garlic to the skillet. Sauté them with the chicken for about 2-3 minutes. You want the onion to turn translucent. Then, add the sliced zucchini and diced red bell pepper. Cook for an additional 5-7 minutes. This will make the vegetables soften while still keeping some crispness. Now it’s time to mix in the corn and black beans. Stir everything together well. Let this cook for another 3-4 minutes. This allows the mixture to heat through nicely. After that, sprinkle the shredded cheddar cheese over the chicken and vegetables. Cover the skillet and let it sit for about 2-3 minutes. This will help the cheese melt perfectly. Then, remove from heat and sprinkle with fresh cilantro. Serve with lime wedges on the side for that extra zing! To ensure your chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (75°C). Cut the chicken into small pieces for even cooking. This helps it brown nicely and stay juicy. For maintaining vegetable crispness, do not overcook them. Aim for a tender texture but keep some crunch. Add your zucchini and bell pepper after the onion and garlic. This timing keeps them fresh and flavorful. To spice things up, consider adding cayenne pepper or oregano for more heat and flavor. A pinch of cinnamon can also add depth to your dish. Fresh herbs make great garnishes. Cilantro brightens up the meal, but you could also use parsley or green onions. Just sprinkle them on top right before serving. This dish pairs well with rice or quinoa. They soak up the flavors and make the meal heartier. You can also serve it with tortilla chips or warm tortillas for a fun twist. A simple green salad on the side adds freshness and balances the plate. Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs when possible. This enhances the flavor and nutritional value of your dish. Cook in Batches: If you're making this dish for meal prep, double the recipe and portion it out for quick lunches throughout the week. Customize Your Spice Level: Adjust the amount of chili powder to your taste. For a milder dish, reduce the quantity, or add fresh jalapeños for more heat. Garnish for Flavor: Don't skip the fresh cilantro and lime wedges! They brighten the dish and elevate the overall taste. {{image_2}} If you want to swap out the chicken, you have great options. You can use turkey breast instead. This keeps the dish light but still flavorful. For a beef option, ground beef or diced steak works well. If you want a vegetarian alternative, try using tofu or tempeh. These options soak up flavors nicely and add protein too. Feel free to mix in other vegetables. Bell peppers come in many colors, and they add sweetness. You can also try adding corn, mushrooms, or even spinach. Each veggie brings a unique taste and texture. Just make sure to adjust the cooking time as needed. Some veggies may cook faster than others. If you want to make this dish without cheese, it’s easy! You can skip the cheddar altogether. For a creamy touch, try using avocado or a dollop of dairy-free yogurt. Nutritional yeast is also a great option for a cheesy flavor without the dairy. This way, everyone can enjoy the meal, no matter their diet. To keep your Tex Mex Chicken and Zucchini fresh, store it in an airtight container. Make sure to cool the dish first. It can stay in the fridge for about 3 to 4 days. This way, you can enjoy the flavors later. You can freeze Tex Mex Chicken and Zucchini if you want to save some for later. Place the cooled dish in a freezer-safe container. Seal it tightly to avoid freezer burn. It will last up to 2 months in the freezer. When you're ready to eat, just thaw it in the fridge overnight. For the best results, reheat your Tex Mex Chicken and Zucchini in a skillet. Heat it over low to medium heat. Stir often to warm it evenly. You can also use a microwave. Just cover it with a damp paper towel to keep it moist. Heat in short bursts, stirring in between. This helps keep the flavors bright and tasty. If you want to swap out chicken, here are some tasty options: - Turkey: Use diced turkey breast for a leaner choice. - Tofu: Firm tofu works great for a plant-based meal. Just press it to remove extra water. - Shrimp: Cooked shrimp adds a nice twist. Just toss it in during the last few minutes of cooking. - Beans or Lentils: For a vegetarian option, use black beans or lentils as your main protein. They add flavor and fiber. Yes, you can prep this dish ahead of time! Here are some tips: - Chop the veggies: Slice your zucchini, onion, and bell pepper in advance. Store them in the fridge. - Cook the chicken: You can cook the chicken and store it in an airtight container. Just reheat it before mixing with veggies. - Mix the spices: Combine the spices in a small bowl. This way, you can add them quickly when you cook. The spice level in this dish is mild to medium. You can adjust it easily: - For less spice: Reduce the chili powder or skip it altogether. - For more heat: Add diced jalapeños or extra chili powder. You could also use cayenne pepper for a kick! These adjustments make it easy to cater to your taste. This blog covers how to make Tex Mex Chicken and Zucchini. We explored the main and additional ingredients, like chicken, veggies, and spices. You learned step-by-step instructions on cooking and combining each part for a tasty dish. I shared tips for perfect cooking and serving ideas. Finally, I included variations for diets and how to store leftovers. Remember, you can easily personalize this recipe to fit your taste. Cooking should be fun and simple, and this dish makes it easy to enjoy delicious flavors at home.

Tex Mex Chicken & Zucchini Fiesta

A vibrant and flavorful dish combining chicken, zucchini, and spices for a delicious meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 400 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, diced
  • 2 medium zucchinis, sliced into half-moons
  • 1 piece red bell pepper, diced
  • 1 piece yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup corn kernels (fresh or frozen)
  • 1 can black beans, rinsed and drained
  • 1 cup shredded cheddar cheese
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken and season with salt, pepper, cumin, smoked paprika, and chili powder. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  • Add the chopped onion and garlic to the skillet with the chicken. Sauté for another 2-3 minutes until the onion becomes translucent.
  • Stir in the sliced zucchini and diced red bell pepper. Cook for an additional 5-7 minutes, allowing the vegetables to soften but maintain some crispness.
  • Add the corn and black beans, stirring everything together. Cook for another 3-4 minutes, allowing the mixture to heat through.
  • Sprinkle the shredded cheddar cheese evenly over the chicken and vegetable mixture. Cover the skillet and let it sit for about 2-3 minutes until the cheese melts.
  • Remove from heat and sprinkle with fresh cilantro. Serve with lime wedges on the side for an extra zing.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, healthy, one-pan, Tex-Mex, zucchini