This Easy Tex Mex Chicken and Zucchini recipe is a tasty mix of juicy chicken, fresh zucchini, and zesty spices. It’s quick to make and perfect for busy weeknights!
You’ll love how colorful and flavorful this dish is! I like to serve it with some warm tortillas, so I can scoop up every delicious bite—who can resist that? 🌮
Key Ingredients & Substitutions
Zucchini: Fresh zucchini adds a great texture and absorbs flavors well. If zucchini isn’t available, yellow squash can be a good alternative. You can also use bell peppers for a crunchier texture.
Chicken: Boneless, skinless chicken breasts are quick to cook. If you prefer dark meat, thighs work perfectly too; just adjust cooking time slightly. For a vegetarian option, try using chickpeas or tofu.
Spices: The spices really bring this dish to life! If you have taco seasoning on hand, it can replace the cumin and chili powder. Adjust the amount based on your taste, especially if you want it spicier or milder.
Fresh Herbs: I love cilantro for a fresh, bright flavor. If you’re not a fan, you could use parsley or even skip the herbs entirely. Just a sprinkle of lime juice can brighten up the dish as well.
How Do You Keep Your Chicken Tender and Juicy?
To ensure your chicken stays tender, avoid overcooking it. Here are some tips:
- Cut the chicken into small, uniform pieces to ensure even cooking.
- Cook on medium heat to avoid a tough exterior while keeping the interior juicy.
- Remove the chicken from heat once it’s no longer pink and let it rest for a minute before serving.
Trust me, following these simple steps can make a big difference!
What’s the Best Way to Cook Zucchini Without Making It Soggy?
Getting zucchini just right is crucial! Here’s how to keep it crisp:
- Add the zucchini after the chicken is cooked to avoid mushiness.
- Stir frequently but don’t overcook; about 4-5 minutes is perfect.
- Cook until tender but still vibrant green to maintain that lovely texture.
With these tips, you’ll have perfectly cooked zucchini every time!
Easy Tex Mex Chicken and Zucchini
Ingredients You’ll Need:
For the Main Dish:
- 2 medium zucchinis, sliced into half-moons
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper (red or green), diced
- 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
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Optional Toppings:
- Shredded cheese
- Sour cream
- Avocado slices
- Salsa
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, totaling about 25 minutes. You’ll have a delicious Tex Mex meal ready in no time!
Step-by-Step Instructions:
1. Start Cooking the Vegetables:
Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the diced onions and cook for about 2 minutes until they are softened and translucent.
2. Add Garlic and Bell Pepper:
Next, toss in the minced garlic and diced bell pepper. Cook for another 2-3 minutes until the mixture is fragrant and the bell pepper is slightly tender.
3. Cook the Chicken:
Now, add the chicken pieces to your skillet. Season them with salt, pepper, cumin, chili powder, smoked paprika, oregano, and cayenne pepper if you like a kick. Cook, stirring occasionally, until the chicken is no longer pink and is fully cooked through, which should take about 6-8 minutes.
4. Incorporate the Zucchini:
Add the sliced zucchini to the skillet. Stir well and cook for an additional 4-5 minutes, until the zucchini is tender but still has a nice crispness. Stir frequently to ensure even cooking.
5. Add Fresh Flavor:
Once the vegetables are done, squeeze fresh lime juice over the mixture and stir in the chopped cilantro for an extra burst of flavor.
6. Taste and Adjust:
Give it a taste! If you think it needs more seasoning, adjust with additional salt, pepper, or spices as desired.
7. Serve and Enjoy:
Serve the dish immediately, garnished with your choice of toppings like shredded cheese, sour cream, avocado slices, or salsa. This meal can be enjoyed on its own, over rice, or wrapped in warm tortillas for a delicious Tex Mex feast!
Enjoy your delicious and easy Tex Mex Chicken and Zucchini!
FAQs About Easy Tex Mex Chicken and Zucchini
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just ensure it’s fully thawed before cooking. Thaw it overnight in the fridge or by placing it in a sealed bag and submerging it in cold water for a quick thaw.
What If I Don’t Have Zucchini?
No problem! You can substitute zucchini with yellow squash or even more bell peppers. Just adjust the cooking time slightly, as some vegetables may cook faster than zucchini.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it up in a skillet over medium heat or in the microwave until heated through. You can add a splash of lime juice to freshen it up!
Can I Make This Recipe Spicier?
Absolutely! You can increase the amount of cayenne pepper or add chopped jalapeños for an extra kick. Just start small, as you can always add more to suit your taste!
