This Easy Tex Mex Chicken and Zucchini Skillet is a colorful mix of juicy chicken, fresh zucchini, and zesty spices. It’s quick and full of flavor—just what you need for busy days!
I love how everything cooks in one pan, making cleanup easy. Plus, it’s a great way to sneak in those veggies! Who knew healthy could taste so good? 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work great here. If you’re looking for a quicker option, rotisserie chicken can save time. For a vegetarian version, try using tofu or chickpeas as a substitute!
Zucchini: Fresh zucchini adds crunch and nutrition. If zucchini isn’t available, yellow squash makes a similar substitute. You can even use bell peppers or mushrooms if that’s what you have on hand.
Black Beans: These are a fantastic source of protein. If you’re avoiding beans, you could swap them for more corn or even use lentils. Just remember to adjust cooking times as needed!
Salsa: A key ingredient for flavor! You can use homemade salsa or jarred for convenience. If you want less moisture, use a thicker salsa or reduce the amount added.
Cheese: I love a Mexican blend for taste, but feel free to use cheddar, Monterey Jack, or even a dairy-free cheese option to cater to different dietary preferences.
How Do I Cook The Chicken Perfectly?
The chicken is the star of this dish, so getting it right is essential! Start with diced pieces for even cooking. Here’s how I do it:
- Heat oil in the skillet over medium heat before adding chicken for a nice sear.
- Season generously with spices as soon as it hits the pan.
- Cook until the chicken is browned and no longer pink inside (about 6-8 minutes). Stir occasionally to ensure even cooking.
Don’t rush this process; well-cooked chicken will enhance the overall flavor of your skillet!
Easy Tex Mex Chicken and Zucchini Skillet
Ingredients:
- 1 lb (450g) boneless, skinless chicken breasts, diced
- 2 medium zucchinis, chopped into half-moons
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup salsa (mild or medium, your choice)
- 1 tsp olive oil
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- 1 cup shredded Mexican blend cheese or cheddar cheese
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes in total—about 10 minutes for prep and roughly 20 minutes for cooking. It’s a quick meal that doesn’t skimp on flavor!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium heat. Once the oil is hot, add the diced chicken. Sprinkle the garlic powder, ground cumin, chili powder, smoked paprika, salt, and pepper on top. Cook the chicken, stirring occasionally, for about 6-8 minutes until it’s cooked through and lightly browned.
2. Add the Veggies:
Next, it’s time to layer in the good stuff! Add the chopped zucchini and diced red bell pepper to the pan. Continue cooking for another 4-5 minutes until the veggies are tender but still a bit crunchy.
3. Mix in the Goodness:
Stir in the corn, black beans, and the salsa. Mix everything together until it’s well combined and heated through, which should take an additional 3-4 minutes.
4. Cheese It Up:
Sprinkle the shredded cheese evenly across the top of your skillet mixture. Lower the heat to low and cover the skillet with a lid or foil. Let it sit for about 2-3 minutes or until the cheese is melted and bubbly!
5. Garnish and Serve:
Remove the skillet from heat and give it a final sprinkle of fresh chopped cilantro for that burst of freshness. Serve warm as is, or with rice, tortillas, or a crisp side salad for a complete meal.
Enjoy your quick, flavorful, and colorful Tex Mex Chicken and Zucchini Skillet!
Frequently Asked Questions (FAQ)
Can I Substitute the Chicken with Another Protein?
Absolutely! You can use turkey, pork, or even shrimp as great alternatives. Just be sure to adjust cooking times accordingly to ensure everything is fully cooked.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, you can reheat it in the microwave or on the stovetop. Just add a splash of water or extra salsa to keep it moist while reheating!
Can I Make This Recipe Vegetarian?
Definitely! Simply omit the chicken and increase the amount of black beans or add other vegetables like mushrooms or more zucchini. You could also include some cooked quinoa for added protein.
What Should I Serve with This Dish?
This skillet dish is delicious on its own, but you can pair it with rice, tortillas, or a green salad. It’s also fantastic as a filling for tacos or burritos!
