Tex-Mex Chicken and Zucchini Recipe
If you’re craving a vibrant, satisfying dish that brings a pop of Tex-Mex flavor to your table without hours in the kitchen, you’ll fall head over heels for Tex-Mex Chicken and Zucchini. This skillet dinner is the perfect combination of juicy chicken, colorful vegetables, and just the right amount of spice, all finished with a gooey cheese topping. Ready in about half an hour, this recipe is made for busy nights when you want something hearty, wholesome, and bursting with flavor—each bite tells you why it deserves a spot in your regular meal rotation!
Ingredients You’ll Need
You won’t believe how quickly this meal comes together with just a handful of everyday ingredients! Every item in this recipe plays a key role, from the spices that bring the signature Tex-Mex warmth to the fresh vegetables that add meatiness and color.
- Olive Oil: A generous tablespoon helps everything sizzle and adds richness right from the start.
- Chicken Breast: Lean, tender, and perfect for soaking up all the smoky, savory Tex-Mex seasoning.
- Chili Powder: The foundation of our flavor—don’t skimp if you want that Tex-Mex punch!
- Ground Cumin: Earthy and aromatic, cumin layers in a deep warmth that makes the dish sing.
- Garlic Powder: An easy way to get that subtle garlicky undertone that makes everything better.
- Paprika: Adds a gentle smokiness and an irresistible color boost.
- Salt: Brings out the flavors in both the chicken and the veggies, so sprinkle with confidence.
- Black Pepper: For a subtle kick and to round out the seasoning.
- Zucchini: Two medium-sized beauties create bulk and bring a fresh, vibrant crunch.
- Red Bell Pepper: A half-cup chopped adds both sweetness and a gorgeous pop of color.
- Onion: Softens as it cooks, deepening the overall nostalgia-inducing aroma and flavor.
- Diced Tomatoes with Green Chiles: Grab a can—juices included!—for tang and just a hint of heat.
- Mexican Cheese Blend: Melts beautifully over the skillet, creating those golden, stretchy pockets everyone loves.
- Fresh Cilantro (optional): Sprinkle on top for a fresh herby note that brightens up the whole skillet.
How to Make Tex-Mex Chicken and Zucchini
Step 1: Sauté the Chicken
Heat that olive oil in your favorite large skillet over medium-high. Add your chopped chicken pieces and shower on the chili powder, cumin, garlic powder, paprika, salt, and pepper. Let them all mingle, sizzling away for about 5 to 6 minutes. Your kitchen will already smell amazing as the chicken picks up a golden-brown sear and those lovely Tex-Mex aromas start to bloom.
Step 2: Toss In the Veggies
Next, stir in your diced zucchini, red bell pepper, and chopped onion. The skillet will get delightfully crowded, but that’s part of the charm! Sauté everything together for another 5 to 6 minutes, letting the vegetables soften while staying just crisp enough to hold their shape. This step gives texture to your Tex-Mex Chicken and Zucchini and keeps every bite exciting.
Step 3: Add the Tomatoes and Simmer
Pour in the diced tomatoes with green chiles—juice and all. Stir to combine, reduce heat to medium, and let the whole mixture simmer gently for 3 to 4 minutes. This quick simmer melds all the flavors together, giving you a juicy, savory skillet with plenty of sauciness to savor.
Step 4: Blanket with Cheese
Scatter the shredded Mexican cheese blend over the skillet and let it melt for 1 to 2 minutes. The cheese will bubble and become irresistibly gooey, tying the Tex-Mex Chicken and Zucchini together with a creamy, satisfying finish.
Step 5: Garnish and Serve
If you’re a cilantro fan, now’s the time to toss some chopped fresh cilantro on top. It’s a fresh, herby finale that wakes up the whole skillet. Serve the dish hot and get ready for the compliments to roll in!
How to Serve Tex-Mex Chicken and Zucchini
Garnishes
The easiest way to dress up your skillet is with a sprinkle of fresh cilantro right before serving. If you’re feeling fancy, add a few sliced green onions, a dollop of sour cream, or a wedge of lime for a burst of brightness. These little touches take Tex-Mex Chicken and Zucchini from humble dinner to fiesta on a plate!
Side Dishes
This dish is delightfully versatile. Serve it over fluffy rice, quinoa, or even tucked inside warm tortillas for taco night. For something lighter, try a crisp green salad or a scoop of black beans—these simple additions complement the Tex-Mex flavors beautifully and stretch the meal to feed a crowd.
Creative Ways to Present
Think beyond the skillet! Spoon your Tex-Mex Chicken and Zucchini into lettuce cups for a low-carb option, pile it over nachos for a fun party twist, or stuff it into bell peppers before baking under the broiler. However you serve it, this dish adapts itself to every occasion, big or small.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, lucky you! Store cooled Tex-Mex Chicken and Zucchini in an airtight container in the refrigerator for up to 3 days. The flavors meld overnight, so you may find it even tastier the next day.
Freezing
While this dish is at its best fresh, it does hold up decently in the freezer. Place cooled portions in airtight, freezer-safe containers and freeze for up to 2 months. Just note that the zucchini may soften further after reheating, but the taste will still be wonderful.
Reheating
When you’re ready for round two, reheat your Tex-Mex Chicken and Zucchini gently in a skillet over medium heat, adding a splash of water or broth to keep it moist. For a quick fix, the microwave works too—just cover the dish and heat in short bursts until hot and cheesy.
FAQs
Can I use a different type Main Course
Absolutely! Ground chicken, cooked turkey, or even sliced beef work well. This recipe is all about making Tex-Mex Chicken and Zucchini your own.
Is this dish gluten-free?
Yes, Tex-Mex Chicken and Zucchini is naturally gluten-free. Just double-check your cheese and spice labels if you’re highly sensitive.
How can I add more veggies?
Feel free to toss in corn, black beans, or even baby spinach in the last few minutes of cooking. This dish welcomes whatever fresh flavors you want to add.
What’s the best way to make it less spicy?
If you’re sensitive to heat, choose mild diced tomatoes with green chiles and dial back the chili powder a bit. A dollop of sour cream on top also tempers the spice beautifully.
Can I meal prep this recipe?
Yes! Tex-Mex Chicken and Zucchini holds up well in the fridge and is perfect for make-ahead lunches. It’s just as tasty warmed up the next day—and maybe even better after the flavors develop.
Final Thoughts
I can’t recommend Tex-Mex Chicken and Zucchini enough—it’s a weeknight winner that checks all the boxes for flavor, speed, and pure satisfaction. Give it a try the next time you want something boldly spiced and thoroughly comforting. Once you taste how easy and delicious it is, you’ll find yourself making it again and again!
Print
Tex-Mex Chicken and Zucchini Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Tex-Mex Chicken and Zucchini recipe is a delicious one-pan meal that combines tender chicken with flavorful spices, zucchini, bell peppers, and melted cheese. It’s a healthy and satisfying dinner option that’s perfect for busy weeknights.
Ingredients
Chicken:
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Veggies:
- 2 medium zucchinis, diced
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped onion
Other:
- 1 can (10 ounces) diced tomatoes with green chiles, undrained
- 1/2 cup shredded Mexican cheese blend
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Prepare Chicken: Heat olive oil in a large skillet, add chicken pieces, season with spices, and cook until browned and cooked through.
- Cook Veggies: Add zucchini, bell pepper, and onion to the skillet, cook until tender.
- Add Tomatoes: Pour in diced tomatoes with green chiles, stir to combine, and simmer to blend flavors.
- Finish: Sprinkle with cheese, let it melt, garnish with cilantro, and serve hot.
Notes
- You can substitute chicken with ground chicken or turkey.
- For extra texture and flavor, consider adding corn or black beans.
- This dish pairs well with rice or tortillas for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 5g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 85mg
