This Healthy Tex Mex Chicken and Zucchini Skillet is a fun and colorful dish! Chicken pieces, fresh zucchini, and tasty spices come together for a quick meal that’s both healthy and delicious!
I love how easy this one-pan recipe is to whip up. Plus, it’s a great way to sneak some veggies into my dinner. Just throw everything together and enjoy the yummy flavors without all the fuss!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless chicken breasts for their lean quality, but thighs can add more moisture. If you’re vegetarian, you might substitute with cubes of firm tofu or chickpeas for a protein boost.
Zucchini: Fresh zucchini gives a nice texture to the dish. If you can’t find zucchini, yellow squash or chopped eggplant works well too. Just cook them a little longer to soften.
Bell Peppers: The combination of red and yellow bells adds sweetness. Green bell peppers are a good substitute but have a more bitter taste. You can also use any mixed color, or even skip them if needed.
Black Beans: These add protein and fiber. If you’re short on beans, feel free to use kidney beans, pinto beans, or even lentils. Canned beans are a real time-saver!
Cheese: A blend of Mexican cheese can add flavor. If you want a lighter option, use reduced-fat cheese, or skip it entirely for a dairy-free version by using avocado or cashew cream instead.
How Do I Get the Chicken Cooked Just Right?
To ensure the chicken stays juicy and is cooked perfectly, follow these easy steps:
- Cut the chicken into uniform, bite-sized pieces for even cooking.
- Cook it on medium heat and don’t overcrowd the pan; this allows for better browning.
- Cook until golden and no longer pink inside, about 5-7 minutes. Use a meat thermometer if you want, aiming for 165°F.
- Remove it from the skillet as soon as it’s done; this prevents overcooking. Let it rest a minute before adding back to the skillet.
By taking these steps, you’ll have perfectly cooked chicken full of flavor in your Healthy Tex Mex Chicken and Zucchini Skillet!
Healthy Tex Mex Chicken and Zucchini Skillet
Ingredients:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast or thighs, diced into bite-size pieces
- 3 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1/2 cup shredded Mexican cheese blend or cheddar cheese
How Much Time Will You Need?
This delicious and healthy skillet dish takes about 10 minutes to prep and around 20 minutes to cook, making it perfect for a quick weeknight dinner. In total, you’ll be enjoying your meal in about 30 minutes!
Step-by-Step Instructions:
1. Cook the Chicken:
Start by heating the olive oil in a large skillet over medium heat. Add your diced chicken to the skillet, season it with a pinch of salt and pepper, and cook for about 5-7 minutes. You want the chicken to be golden brown and cooked all the way through. Once done, remove the chicken from the skillet and set it aside.
2. Sauté the Aromatics:
In the same skillet, toss in the chopped onion and minced garlic. Sauté these for about 2-3 minutes until they become fragrant and the onion turns translucent.
3. Add the Veggies:
Next, add the diced red and yellow bell peppers along with the sliced zucchini. Stir occasionally and cook until the vegetables begin to soften, which should take about 5 minutes.
4. Mix in the Beans and Spices:
At this point, you’ll want to stir in the corn, black beans, and diced tomatoes. Then sprinkle in the chili powder, cumin, smoked paprika, onion powder, salt, and pepper. Stir everything well to ensure each ingredient is nicely coated with those spices!
5. Combine and Heat Through:
Return the cooked chicken to the skillet, mixing everything together. Let it cook for another 3-5 minutes. This is where all those flavors will blend and your kitchen will smell amazing!
6. Melt the Cheese:
Now, sprinkle the shredded cheese evenly over the entire mixture. Cover the skillet with a lid for a couple of minutes—this will help the cheese melt beautifully.
7. Garnish and Serve:
Once the cheese has melted, remove the skillet from heat. Stir in the fresh cilantro and feel free to garnish with extra cilantro before serving. You can enjoy this dish on its own or pair it with brown rice or whole-grain tortillas.
This dish is full of vibrant veggies, smoky Tex Mex spices, tender chicken pieces, and melted cheese, making it a wholesome and satisfying skillet meal! Enjoy your cooking adventure!
FAQ for Healthy Tex Mex Chicken and Zucchini Skillet
Can I Use Different Vegetables?
Absolutely! Feel free to substitute or add any veggies you like. Options such as yellow squash, spinach, or even diced carrots can work well. Just keep an eye on cooking times, as some vegetables may soften quicker than others.
Is This Recipe Freezable?
Yes, you can freeze this dish! Allow it to cool completely, then place it in an airtight container or freezer bag. It will keep well for up to 3 months. When ready to eat, thaw in the fridge overnight and heat on the stove or in the microwave until warmed through.
What Can I Use Instead of Chicken?
If you’re looking for a meatless option, you can substitute the chicken with firm tofu or extra beans for more protein. Alternatively, shredded rotisserie chicken would also be a quick swap for cooked chicken!
How to Adjust the Spice Level?
If you prefer a milder dish, reduce the chili powder or omit it altogether. You can also add a dollop of sour cream or Greek yogurt when serving, which can help tone down the heat. For extra heat, consider adding diced jalapeños or cayenne pepper!
