Looking for a delicious and easy Tex Mex-inspired dish to add to your recipe rotation? Look no further! This Tex Mex Chicken and Zucchini recipe is packed with flavor, simple to make, and perfect for any occasion, whether it’s a quick weeknight dinner or a casual get-together with friends.
Why You’ll Love This Recipe?
- The combination of tender chicken, zucchini, bell peppers, and beans creates a burst of delicious flavors in every bite.
- With just a few simple steps, this recipe can be whipped up in no time, making it perfect for busy weeknights or meal prep.
- The Tex Mex seasoning and cheese add a comforting and satisfying touch to this dish, making it a crowd-pleaser for both kids and adults.
Ingredient Notes:
- Boneless & skinless chicken breasts: Cut into bite-sized pieces for quick cooking.
- Zucchini: Adds a lovely texture and freshness to the dish.
- Bell peppers: Provide a pop of color and flavor.
- Onion and garlic: Essential aromatics for building flavor.
- Corn: Use frozen or fresh for a sweet crunch.
- Black beans and diced tomatoes: Add protein and depth to the dish.
- Taco seasoning and cumin: Pack a punch of Tex Mex flavor.
- Tex Mex or Colby Jack cheese: Melty and gooey cheese to top it all off.
- Green onions and cilantro: For a fresh and herbaceous finish.
Step-by-Step Instructions:
- In a large skillet, heat oil over medium heat. Add chicken pieces and cook until browned and cooked through. Remove from skillet and set aside.
- In the same skillet, add zucchini, bell peppers, onion, and garlic. Cook until vegetables are tender.
- Stir in corn, black beans, diced tomatoes, taco seasoning, cumin, salt, and pepper. Cook for a few minutes until heated through.
- Add the cooked chicken back to the skillet and stir to combine.
- Sprinkle cheese over the top and cover the skillet until the cheese is melted.
- Garnish with green onions and cilantro before serving.
Helpful Tips:
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes.
- Feel free to customize with your favorite veggies like mushrooms or spinach.
- This dish reheats well, so make extra for leftovers throughout the week.
- Swap out the chicken for ground beef or turkey for a different variation.
Expert Tips for the Best Results:
- Don’t overcrowd the skillet when cooking the chicken to ensure even browning.
- Use a high-quality taco seasoning for the best flavor profile.
- Freshly grated cheese will melt more smoothly than pre-shredded cheese.
Serving Suggestions:
Serve this Tex Mex Chicken and Zucchini dish with warm tortillas, rice, or a side salad. Pair it with a cold beer or a refreshing margarita for a complete meal experience.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stovetop until heated through, adding a splash of water if needed to prevent drying out.
Frequently Asked Questions:
- Can I use a different type of cheese for this recipe?
Yes, you can use any melty cheese like cheddar or pepper jack for a different flavor profile. - Can I make this recipe vegetarian?
Absolutely! Simply omit the chicken and add extra veggies or tofu for a vegetarian version. - Is it okay to use canned corn instead of fresh or frozen?
Yes, canned corn will work just fine in this recipe. Just be sure to drain it before adding it to the skillet.
Conclusion:
Next time you’re craving a flavorful and satisfying meal, give this Tex Mex Chicken and Zucchini recipe a try. It’s easy to make, packed with delicious ingredients, and sure to become a new favorite in your recipe collection. Enjoy!
Print
Tex Mex Chicken and Zucchini Recipe
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Tex Mex
- Diet: Gluten Free
Description
This Tex Mex Chicken and Zucchini Recipe is a flavorful combination of tender chicken, zucchini, bell peppers, and black beans cooked in a savory taco seasoning and cumin-infused sauce, topped with melted cheese, green onions, and cilantro.
Ingredients
Main Ingredients:
-
- 1 lb boneless & skinless chicken breasts, cut into 1″ pieces
- 2 large zucchini, diced
- 2 medium bell peppers, chopped
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 cup corn, frozen or fresh
- 1 tbsp oil, for frying
- 14 oz can low sodium black beans, drained & rinsed
- 14 oz can low sodium diced tomatoes, not drained
- 1 tsp store bought or homemade taco seasoning
- 1 tbsp cumin, divided
Seasonings:
-
- 1 tsp salt
- Ground black pepper, to taste
Toppings:
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
Instructions
- Prep the Ingredients: Cut the chicken, dice the zucchini, chop the bell peppers, onion, and garlic.
- Cook the Chicken: In a large skillet, heat oil and cook chicken until browned.
- Add Vegetables: Add zucchini, bell peppers, onion, and garlic. Cook until vegetables are tender.
- Season and Simmer: Stir in corn, black beans, diced tomatoes, taco seasoning, cumin, salt, and pepper. Simmer for flavors to meld.
- Add Cheese and Serve: Sprinkle shredded cheese on top and let it melt. Garnish with green onions and cilantro before serving.
Notes
- You can customize this recipe by adding more vegetables like mushrooms, spinach, or jalapenos.
- Serve with rice, tortillas, or a side salad for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg