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
Scale
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
