This Easy Tex Mex Chicken and Zucchini dish combines juicy chicken with fresh zucchini and zesty spices. It’s quick to make and packed with flavor that’s sure to please everyone!
I love how colorful it looks on the plate! It’s perfect for a weeknight dinner when I’m short on time but still want something tasty. Serve it with rice, and enjoy a fiesta at home! 🎉
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are preferred here for their ease in cooking. You can swap them for grilled chicken thighs for added flavor or even use cooked rotisserie chicken to save time.
Zucchini: Fresh zucchini gives a nice crunch and color. If zucchini isn’t available, yellow squash or bell peppers work great as alternatives. Both bring similar texture and flavor.
Spices: Cumin and chili powder give this dish its Tex Mex flair. If you like it milder, reduce the cayenne pepper or skip it entirely. Using a taco seasoning blend can also simplify the spice process.
Cilantro: Fresh cilantro adds brightness. If you’re not a fan, parsley or even green onions can be a nice substitute without altering the dish too much.
Cheese: Shredded cheese on top adds creaminess. I love using a Mexican blend, but if you want a lighter option, skip the cheese or choose a reduced-fat variety.
How Do You Make Sure the Chicken Stays Juicy?
Cooking chicken can sometimes result in dryness if not careful. Here are tips to keep it juicy:
- Start with bite-sized pieces for even cooking; this helps prevent overcooking.
- Cook on medium-high heat for a good sear without cooking too long. Aim for 6-8 minutes until just cooked through.
- Resting the chicken for a minute after cooking allows juices to redistribute.
These tips will help you achieve perfectly juicy chicken every time!
Easy Tex Mex Chicken and Zucchini
Ingredients You’ll Need:
For The Dish:
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, sliced into half-moons
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1/2 cup (120 ml) canned diced tomatoes (optional)
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Shredded cheddar or Mexican blend cheese, for topping (optional)
How Much Time Will You Need?
This recipe will take about 25 minutes from start to finish. You’ll spend around 10 minutes prepping the ingredients and about 15 minutes cooking. Quick and delicious!
Step-by-Step Instructions:
1. Heat the Oil:
Start by heating 1 tablespoon of olive oil in a large skillet over medium-high heat. This sets the stage for a flavorful base for your chicken and veggies!
2. Sauté the Onion:
Add the diced onion to the skillet and sauté until it becomes translucent, which should take about 3 minutes. This step adds sweetness and depth to your dish.
3. Add Garlic:
Next, toss in the minced garlic and cook it for another 30 seconds. Be careful not to burn it; you want it fragrant, not browned!
4. Cook the Chicken:
Add the bite-sized pieces of chicken to the skillet. Sprinkle in the cumin, chili powder, smoked paprika, oregano, cayenne pepper (if you’re feeling spicy!), salt, and black pepper. Cook the chicken until it’s browned and cooked through, about 6-8 minutes. Stir occasionally to ensure even cooking.
5. Add the Zucchini:
Once the chicken is nicely cooked, stir in the sliced zucchini. Cook for an additional 4-5 minutes until the zucchini is tender but still has a little crunch. We want it vibrant and flavorful!
6. Mix in Tomatoes (Optional):
If you’re using diced tomatoes, add them now. Let everything simmer for 2-3 minutes. This step melds all those yummy flavors together!
7. Finishing Touches:
Now, remove the skillet from the heat. Sprinkle chopped cilantro over the top and squeeze the lime juice for a fresh zing.
8. Add Cheese (Optional):
If you like, sprinkle some shredded cheese on top. Cover the pan for about a minute to let it melt deliciously.
Enjoy your Easy Tex Mex Chicken and Zucchini served over fluffy rice, quinoa, or with warm tortillas. Dig in and savor the flavors! 🌶️
FAQs for Easy Tex Mex Chicken and Zucchini
Can I use other vegetables in this recipe?
Absolutely! You can substitute zucchinis with bell peppers, corn, or even spinach. Just make sure to adjust the cooking time accordingly, as some vegetables may cook faster than zucchini.
What can I do with leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I make this dish spicy?
Yes! If you prefer more heat, you can add extra cayenne pepper or even toss in some diced jalapeños while cooking. Adjust based on your spice tolerance!
What can I serve with this dish?
This dish pairs wonderfully with rice, quinoa, or tortillas. You could also serve it alongside a fresh salad or guacamole for added flavor and textures!
