This Healthy Tex Mex Chicken and Zucchini Skillet is a colorful dish packed with flavor and good-for-you ingredients! Loaded with juicy chicken, fresh zucchini, and spices, it’s a win for any dinner table.
I love how quick this meal comes together. It feels like a fiesta in a pan! Serve it with some rice or tortillas, and watch everyone go back for seconds. Who’s counting calories when it’s this tasty? 🌮
Ingredients & Substitutions
Chicken: Boneless, skinless chicken breast is the star here. If you want a quicker option, shredded rotisserie chicken works great too and saves time!
Zucchini: Fresh zucchini adds a nice texture. If zucchini is not available, yellow squash is a wonderful alternative.
Beans: Black beans are perfect for this dish, but feel free to swap them with pinto beans or chickpeas if you prefer. Both will still add a great protein boost.
Cheese: I love using a Mexican cheese blend for its flavor, but you can use any melting cheese you enjoy, like Monterey Jack or even cheddar. Just keep in mind that different cheeses have different melt properties!
Spices: The spices really give this dish its Tex Mex flair. If you want less heat, skip the cayenne pepper. You can also add in some taco seasoning if you have it on hand for an easy flavor boost.
How Can I Make Sure My Chicken Is Perfectly Cooked?
Cooking chicken perfectly is key to this recipe. Follow these steps to ensure it’s juicy and tender:
- Start by cutting the chicken into uniform pieces. This helps it cook evenly.
- Use medium heat, and don’t rush it! Cooking too fast can dry out the chicken.
- Cook until the chicken is no longer pink in the center; according to food safety, it should reach an internal temperature of 165°F (75°C).
Remember to let it rest for a minute after cooking. It helps keep the juices locked in!
Healthy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450g) boneless, skinless chicken breast, diced
- 2 medium zucchinis, diced
- 1/2 red bell pepper, diced
- 1 cup frozen corn kernels (or fresh)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 1 cup shredded Mexican blend cheese (cheddar, Monterey Jack, etc.)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional for heat)
- 1 tbsp olive oil
- Salt and black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: lime wedges for serving
How Much Time Will You Need?
This delicious skillet dish will take about 15 minutes to prep and approximately 15 minutes to cook. With just around 30 minutes total, you’ll be enjoying a wholesome and flavorful meal in no time!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium heat. Add in your diced chicken and season it with salt, black pepper, cumin, chili powder, smoked paprika, and cayenne pepper if you like a little kick. Cook the chicken for about 5-7 minutes until it’s no longer pink inside and has a nice golden color.
2. Sauté the Aromatics:
Next, toss in the diced onion and minced garlic. Sauté them together for about 2-3 minutes until the onion becomes soft and translucent, filling your kitchen with delicious aromas!
3. Add the Veggies:
Now, stir in the diced zucchinis, red bell pepper, corn, black beans, and diced tomatoes. Continue cooking for another 5-7 minutes, stirring occasionally until the veggies are tender and everything looks vibrant and colorful.
4. Melt the Cheese:
Reduce the heat to low and sprinkle the shredded cheese evenly over the skillet mixture. Cover it with a lid to let the cheese melt beautifully, about 2-3 minutes.
5. Garnish and Serve:
Once the cheese has melted, take the skillet off the heat and garnish with freshly chopped cilantro for a pop of flavor. Serve your delicious Tex Mex Chicken and Zucchini Skillet warm, with lime wedges on the side for a zesty squeeze!
Enjoy this nutritious, flavorful Tex Mex skillet that combines lean protein, fresh vegetables, and melty cheese in one-pan convenience!
FAQ for Healthy Tex Mex Chicken and Zucchini Skillet
Can I Substitute the Chicken for Another Protein?
Absolutely! You can use turkey, shrimp, or even tofu for a vegetarian option. Just adjust the cooking time as needed—shrimp cooks faster, while turkey may take a bit longer than chicken.
Can I Use Fresh Vegetables Instead of Frozen?
Yes! Fresh corn or any fresh vegetables you enjoy can be added. If using fresh corn, you might want to blanch it beforehand to soften it up. Fresh ingredients can provide even more flavor and texture!
How to Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or in the microwave, stirring occasionally, until heated through. If it seems dry, add a splash of broth or water to maintain moisture!
Can I Meal Prep This Recipe?
Definitely! You can prepare this dish ahead of time. Cook it fully and then store in the fridge for easy reheating throughout the week. It also freezes well—just divide into portions and store in freezer-safe containers for up to a month. Simply thaw in the fridge overnight before reheating!
