Tex Mex Chicken and Zucchini: The Ultimate Tex Mex Chicken and Zucchini Recipe
Introduction to Tex Mex Chicken and Zucchini
Tex Mex Chicken and Zucchini is a vibrant and wholesome dish that brings together the bold flavors of Tex-Mex cuisine with the nutritional benefits of fresh vegetables. Perfect for a family dinner or meal prep, this easy one-pan recipe is packed with protein, fiber, and deliciousness. Whether you’re cooking for yourself or a crowd, this dish is sure to become a new favorite in your kitchen.
A Personal Story Behind My Tex Mex Chicken and Zucchini Journey
Growing up in a family that loved to cook, Tex-Mex dishes always held a special place on our dining table. I remember my mother making her version of chicken and zucchini, filling the house with mouthwatering aromas. It was a dish that brought us together, and now, I love creating it for my own family. This recipe is not just about food; it’s about sharing joy, laughter, and love, all wrapped up in a colorful skillet.
What Makes This Tex Mex Chicken and Zucchini Recipe Special?
What sets this recipe apart is its simplicity and versatility. It’s made in just one pan, making clean-up a breeze. The combination of tender chicken, fresh zucchini, and a medley of spices creates a flavor explosion that tantalizes your taste buds. Plus, it’s easily adaptable! You can customize it with your favorite veggies or adjust the spices to suit your palate. It’s a healthy option that doesn’t compromise on taste, making it perfect for any occasion.
The Full Tex Mex Chicken and Zucchini Recipe
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 large zucchinis, diced
- 2 medium bell peppers, chopped
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 cup corn (frozen or fresh)
- 1 tbsp oil for frying
- 14 oz can low-sodium black beans, drained and rinsed
- 14 oz can low-sodium diced tomatoes, not drained
- 1 tsp store-bought or homemade taco seasoning
- 1 tbsp cumin, divided
- 1 tsp salt
- Ground black pepper, to taste
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
Instructions
- Preheat a large (12-inch) deep skillet over low to medium heat and add oil to coat. Saute onion, garlic, and bell pepper for about 3 minutes, stirring occasionally. Tip: Make sure not to burn the garlic for the best flavor.
- Push the vegetables to the side of the skillet and add the chicken. Sprinkle with 1 tsp cumin, salt, and black pepper. Cook for approximately 5 minutes, stirring occasionally. Tip: Ensure the chicken is cooked through for safety.
- Add corn, beans, tomatoes, zucchini, taco seasoning, and the remaining cumin. Stir well, cover, and cook on low to medium heat for 10 minutes. Tip: This step allows the flavors to meld together beautifully.
- Sprinkle the top with cheese, cover, and cook for a few more minutes until the cheese has melted. Finish by topping with green onions and cilantro. Tip: You can add more cheese if you love it cheesy!
- Serve hot on its own or with Instant Pot brown rice or quinoa. For garnish, consider adding sour cream, cilantro, black olives after the cheese melts, or crushed tortilla chips. Use it as a filling in low-carb wraps, garnished with sliced avocado.
Serving Suggestions and Variations for Tex Mex Chicken and Zucchini
This dish is incredibly versatile! Serve it with a side of brown rice or quinoa for a complete meal. If you’re looking for a low-carb option, enjoy it in lettuce wraps or as a filling for tacos. Feel free to mix in other vegetables like spinach, corn, or even sweet potatoes for added nutrition and flavor. You can also adjust the spice level by adding jalapeños or a dash of hot sauce for those who love a kick!
Frequently Asked Questions About Tex Mex Chicken and Zucchini
Can I use other proteins besides chicken?
Absolutely! This recipe works well with turkey or shrimp if you prefer different proteins.
Can I make this dish ahead of time?
Yes, this dish can be made ahead and stored in the refrigerator for up to 3 days. Reheat it in the microwave or on the stove.
Is it possible to make this dish vegetarian?
Yes! Simply omit the chicken and add more beans or tofu for protein.
What can I serve with Tex Mex Chicken and Zucchini?
This dish pairs well with a fresh salad, tortillas, or your favorite grain. You can also enjoy it by itself for a lighter meal.
Can I freeze leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 2 months. Thaw and reheat when ready to enjoy!
Enjoy your cooking adventure with this delightful Tex Mex Chicken and Zucchini recipe. It’s bound to become a staple in your home!
Recipe Stats
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Calories per Serving: 320
Servings: 6
Tex Mex Chicken and Zucchini
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 large zucchini, diced
- 2 medium bell peppers, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup corn (frozen or fresh)
- 1 tbsp oil for frying
- 14 oz low-sodium black beans, drained and rinsed
- 14 oz low-sodium diced tomatoes, not drained
- 1 tsp store-bought or homemade taco seasoning
- 1 tbsp cumin, divided
- 1 tsp salt
- 1 tsp ground black pepper, to taste
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1 2 green onions, chopped
- 1 2 cilantro, chopped
Instructions
- Preheat a large (12-inch) deep skillet over low to medium heat and add oil to coat. Saute onion, garlic, and bell pepper for about 3 minutes, stirring occasionally. Tip: Make sure not to burn the garlic for the best flavor.
- Push the vegetables to the side of the skillet and add the chicken. Sprinkle with 1 tsp cumin, salt, and black pepper. Cook for approximately 5 minutes, stirring occasionally. Tip: Ensure the chicken is cooked through for safety.
- Add corn, beans, tomatoes, zucchini, taco seasoning, and the remaining cumin. Stir well, cover, and cook on low to medium heat for 10 minutes. Tip: This step allows the flavors to meld together beautifully.
- Sprinkle the top with cheese, cover, and cook for a few more minutes until the cheese has melted. Finish by topping with green onions and cilantro. Tip: You can add more cheese if you love it cheesy!
- Serve hot on its own or with Instant Pot brown rice or quinoa. For garnish, consider adding sour cream, cilantro, black olives after the cheese melts, or crushed tortilla chips. Use it as a filling in low-carb wraps, garnished with sliced avocado.