This Healthy Tex Mex Chicken and Zucchini Skillet is a colorful and tasty dish! It combines chicken, fresh zucchini, and spicy seasoning for a fun meal that’s quick to make.
What I love about this skillet is how easy it is to throw everything together. It’s perfect for busy nights when you want something healthy, yet yummy—plus, it’s a one-pan wonder!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for a lean protein option. If you prefer, you can swap it for turkey or use cooked rotisserie chicken to save time.
Zucchini: Fresh zucchini adds a nice crunch. If zucchini isn’t available, yellow squash works just as well, or you could even use bell peppers for added flavor.
Beans: Black beans add fiber and protein. If you want a different flavor, consider using pinto beans or chickpeas as a substitute.
Spices: Chili powder and cumin are key for Tex Mex flavor. If you’re looking for a milder dish, reduce the cayenne pepper or skip it altogether.
Cheese: Cheddar cheese is used to give creaminess. Monterey Jack or a dairy-free cheese can be used if you’re avoiding dairy or prefer a milder taste.
How Do I Get The Chicken Perfectly Cooked?
Cooking the chicken so it’s juicy and done right can be tricky. Here are some tips to help:
- Cut chicken into even bite-sized pieces for uniform cooking.
- Don’t overcrowd the pan; this ensures the chicken browns nicely rather than steams.
- Cook over medium-high heat and avoid moving the chicken too much while it cooks to get that nice browning.
- Always check that the internal temperature reaches 165°F (75°C) using a meat thermometer.
This healthy skillet dish is not just tasty but also easy to customize based on your preferences or what you have on hand. Enjoy your cooking!
Healthy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup canned black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and black pepper, to taste
- 1 cup shredded cheddar cheese or Mexican blend cheese
- Fresh cilantro, chopped for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 30 minutes. You’ll spend about 10-15 minutes prepping the ingredients, and the rest of the time cooking everything together in one skillet. It’s a quick and healthy dinner option!
Step-by-Step Instructions:
1. Cook the Chicken:
Begin by heating the olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces to the skillet. Season them with salt, pepper, half of the chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook the chicken for about 5-7 minutes, stirring occasionally, until it’s browned and cooked through. Once done, remove the chicken from the skillet and set it aside for later.
2. Sauté the Vegetables:
In the same skillet, add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion turns translucent and smells fragrant. This will build a wonderful flavor base for the dish!
3. Add More Veggies:
Next, toss in the diced zucchinis and red bell pepper into the skillet. Stir everything together, cooking for about 5 minutes, or until the vegetables start to soften. This is where the colors start to shine!
4. Combine Ingredients:
Now, add the corn, black beans, and diced tomatoes to the skillet. Sprinkle in the remaining chili powder, cumin, and a bit more salt and pepper to taste. Allow everything to simmer for about 3-5 minutes so the flavors can blend beautifully.
5. Mix in Chicken:
Return the cooked chicken to the skillet and stir well to combine all the ingredients evenly. Let it cook for an additional minute, so everything heats through completely.
6. Melt the Cheese:
Sprinkle the shredded cheese over the top of your mixture. Cover the skillet with a lid for about 2-3 minutes to let the cheese melt. Who doesn’t love gooey melted cheese?
7. Serve and Enjoy:
Remove from heat and garnish your dish with fresh chopped cilantro. Serve immediately with lime wedges on the side for an extra burst of flavor!
This dish is not only healthy and delicious but also packed with veggies and protein, making it a perfect weeknight meal. Enjoy your Healthy Tex Mex Chicken and Zucchini Skillet!
FAQ for Healthy Tex Mex Chicken and Zucchini Skillet
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute chicken with turkey, diced beef, or even shrimp for a different taste. Just adjust the cooking time as needed to ensure the protein is fully cooked through.
Is There a Vegetarian Option for This Dish?
Yes! To make this dish vegetarian, simply omit the chicken and substitute it with additional beans, like chickpeas or more black beans, and add extra veggies such as mushrooms or eggplant for heartiness.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the chicken and veggies a day in advance. Store them in an airtight container in the fridge. When ready to eat, just combine and heat everything in a skillet until warmed through, then add cheese and melt as instructed.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When ready to eat, reheat in the microwave or on the stovetop until heated through. You may need to add a splash of water to keep it from drying out.
