Easy Tex Mex Chicken and Zucchini Skillet

Key Ingredients & Substitutions

Chicken: Boneless, skinless chicken breasts work well for this recipe. If you’re looking for a quicker option, rotisserie chicken is a great substitute. Shred it and add it at the end for even less cooking time!

Zucchini: Fresh zucchini adds great texture and flavor. If you don’t have zucchini, yellow squash or bell peppers can do the trick too. For a low-carb option, you can use cauliflower rice instead.

Black Beans: Canned black beans are convenient and packed with fiber. If you’re not a fan of black beans, kidney beans or pinto beans can be substituted. You could also skip beans for a lighter dish.

Cheese: A Mexican blend cheese melts beautifully here, but feel free to switch it out for cheddar or pepper jack for an extra kick. If you’re dairy-free, try nutritional yeast or a vegan cheese alternative.

How Do I Get the Chicken Perfectly Cooked?

Cooking the chicken right is crucial for this dish. Here’s how to ensure it’s tender and juicy:

• Start with a hot skillet! This helps sear the chicken and lock in moisture.
• Cut the chicken into uniform pieces so they cook evenly. Aim for bite-sized pieces.
• Season well! The spices not only enhance flavor but also help with browning.
• Let the chicken brown without stirring too much, then flip to get all sides nicely cooked.

Getting this right sets a solid base for the rest of the dish. Enjoy your cooking!

Easy Tex Mex Chicken and Zucchini Skillet

Ingredients You’ll Need:

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 medium zucchinis, diced
• 1 red bell pepper, diced
• 1 cup corn kernels (fresh or frozen)
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, drained
• 1 cup shredded Mexican blend cheese (or cheddar and Monterey Jack mix)
• 2 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, adjust to taste)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (optional, for serving)

How Much Time Will You Need?

This delicious recipe takes about 15 minutes of preparation time and roughly 25 minutes to cook, totaling around 40 minutes. Quick and easy, perfect for a busy weeknight dinner!

Step-by-Step Instructions:

1. Cook the Chicken:

Start by heating the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces to the skillet and season them with salt, pepper, chili powder, ground cumin, smoked paprika, and cayenne pepper if you’re using it. Cook while stirring occasionally until the chicken pieces are browned and cooked through, which should take about 5-7 minutes. Once cooked, remove the chicken from the skillet and set it aside for later.

2. Sauté the Onion and Garlic:

In the same skillet, add a little more olive oil if you need it and toss in the diced onion. Sauté the onion for about 3 minutes until it becomes translucent. Then, add the minced garlic and cook for another 30 seconds or until you can smell the lovely garlic aroma.

3. Add the Vegetables:

Now, it’s time to add the diced zucchini and red bell pepper to the skillet. Cook the veggies for about 5 minutes, stirring occasionally. You want them to be tender but still slightly crisp, adding a nice texture to the dish.

4. Mix in the Beans and Corn:

Next, stir in the corn, black beans, and those diced tomatoes you prepared. Let everything cook together for an additional 3-4 minutes until everything is heated through. This is where all those wonderful flavors start to combine!

5. Combine Everything:

Once everything is cooked, bring back the cooked chicken to the skillet and stir to combine everything neatly. Taste your creation and feel free to adjust any seasonings with extra salt and pepper if needed.

6. Melt the Cheese:

Sprinkle the shredded cheese evenly across the skillet. Cover it with a lid and let the cheese melt for about 2-3 minutes. Your kitchen should smell fantastic by now!

7. Final Touches:

Once the cheese is delightfully melted, take the skillet off the heat. Garnish your dish with chopped fresh cilantro and squeeze some lime juice over the top if you’d like for an extra zing!

8. Serve and Enjoy:

Dig in! Serve hot directly from the skillet. This dish goes wonderfully with rice, warm tortillas, or enjoy it on its own for a lighter meal. Enjoy every bite of this hearty and vibrant Tex Mex delight!

FAQ for Easy Tex Mex Chicken and Zucchini Skillet

Can I Use Other Vegetables in This Recipe?

Absolutely! If you don’t have zucchini or red bell pepper, feel free to substitute with other veggies like yellow squash, cherry tomatoes, or even spinach. Just be mindful of cooking times, as different vegetables may need slightly different cook times.

What Can I Use Instead of Chicken?

If you’re looking for a different protein, try using ground turkey or beef. For a vegetarian option, you can use extra beans or tofu instead. Just be sure to adjust the cooking time accordingly!

How Should I Store Leftover Skillet?

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even heating. You might want to add a splash of broth or water to keep it moist while reheating.

Can I Make This Dish Spicier?

Yes! If you love a kick of heat, you can increase the cayenne pepper or add fresh jalapeños to the mix. You might also consider using a spicy salsa instead of regular diced tomatoes for an added punch!