Description
This Tex-Mex Chicken and Zucchini recipe is a flavorful and easy dish that combines tender chicken with zesty spices, fresh vegetables, and gooey cheese. Perfect for a quick weeknight dinner or a healthy meal option.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast (cut into bite-sized pieces)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium zucchinis (chopped)
- 1 red bell pepper (diced)
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup black beans (drained and rinsed)
- 1/2 cup salsa
- 1/2 cup shredded cheddar or Mexican blend cheese
- Chopped cilantro and lime wedges for garnish (optional)
Chicken:
Vegetables:
Additional:
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and season with chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Cook for 5–6 minutes until browned.
- Add chopped zucchini, bell pepper, corn, and black beans to the skillet. Cook for 5–7 minutes until vegetables are tender but not mushy.
- Stir in salsa and cook for 1–2 more minutes. Sprinkle with cheese, cover, and let melt for 1–2 minutes.
- Serve hot, garnished with cilantro and lime.
Notes
- Use pre-cooked rotisserie chicken to save time.
- This dish is great over rice, quinoa, or wrapped in tortillas for easy Tex-Mex tacos.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 5g
- Sodium: 580mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 85mg
