Tex-Mex Chicken and Zucchini is a vibrant and flavorful dish. It combines the bold spices and ingredients characteristic of Tex-Mex cuisine with fresh, nutritious zucchini. This dish typically features marinated or seasoned chicken. The chicken can be grilled, sautéed, or baked. It provides a hearty and protein-rich base.
The zucchini is often sliced or diced. It is cooked to a tender perfection. This complements the chicken’s texture. It also adds a hint of sweetness and a pop of color. The dish is usually enhanced with a variety of spices. Examples include cumin, chili powder, and garlic. Fresh ingredients like bell peppers, onions, and tomatoes are also included.
Toppings include shredded cheese, avocado, cilantro, or a drizzle of lime juice, bringing brightness and creaminess to the dish. Tex-Mex Chicken and Zucchini can be served as a main course. It can also be served in a burrito bowl style. This dish is not only delicious but also healthy. It is perfect for those seeking a satisfying meal packed with flavor and nutrients.
One pan 30 minute Mexican Chicken and Zucchini Recipe with black beans, corn, tomatoes and melted cheese on top.
Ingredients for Tex-Mex Chicken and Zucchini
- 1 tablespoon oil (olive or avocado)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 bell pepper, diced
- 1 lb chicken breast, cubed
- 1 teaspoon cumin
- Salt and black pepper, to taste
- 1 cup corn (fresh, frozen, or canned)
- 1 can black beans, drained and rinsed
- 2 medium tomatoes
- 2 medium zucchinis, diced
- 1 packet taco seasoning (or homemade seasoning)
- 1 teaspoon cumin (for added flavor)
- 1 cup shredded cheese (cheddar, Monterey Jack, or dairy-free choice)
- Green onion, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Optional: Sliced avocado, sour cream, black olives, crushed tortilla chips
Ingredient substitutes for Tex-Mex Chicken and Zucchini
Chicken:
- Turkey: A leaner choice that can be seasoned similarly.
- Tofu: For a vegetarian choice; press and cube tofu, then marinate and cook.
- Tempe: Another great plant-based protein that can be marinated and sautéed.
- Chickpeas: For a hearty vegetarian choice, use canned or cooked chickpeas for added texture.
Zucchini:
- Yellow Squash: A similar texture and flavor, easily substituted in most recipes.
- Bell Peppers: If you want to avoid zucchini entirely, diced bell peppers can add color and crunch.
- Eggplant: For a different texture, diced eggplant can work well when cooked properly.
Spices:
- Cumin: Substitute with ground coriander for a different yet complementary flavor.
- Chili Powder: Use paprika or a combination of smoked paprika and cayenne pepper for spice.
- Garlic Powder: Fresh minced garlic can be used in place of powder for a stronger flavor.
Cheese:
- Cheddar: Use Monterey Jack or Pepper Jack for a different cheese profile.
- Dairy-Free Cheese: For a vegan choice, opt for plant-based cheese substitutes.
- Greek Yogurt: As a topping, opt for Greek yogurt or a dairy-free yogurt for a creamy texture.
Olive Oil:
- Avocado Oil: A great substitute for sautéing with a high smoke point.
- Coconut Oil: Adds a hint of sweetness and works well in many savory dishes.
- Butter: For a richer flavor, use unsalted butter in place of oil.
Tortillas (if making a wrap or burrito bowl):
- Lettuce Wraps: For a low-carb choice, use large lettuce leaves as wraps.
- Cauliflower Tortilla: A grain-free choice that adds a unique flavor.
- Whole Wheat Tortillas: For a healthier choice that still maintains a similar taste.
Lime Juice:
- Lemon Juice: Works well in most applications where lime juice is needed.
- Vinegar: A dash of apple cider vinegar can add acidity in a pinch.
Feel free to mix and match these substitutes based on your recipe needs and personal taste preferences!
Instructions for Making Delicious Tex-Mex Chicken and Zucchini
- Preheat the Skillet:
- Preheat a large (12 inch) deep skillet over low to medium heat. Swirl oil in the skillet to coat the bottom.
- Sauté the Vegetables:
- Add the diced onion, minced garlic, and diced bell pepper to the skillet. Sauté for about 3 minutes, stirring occasionally, until the vegetables start to soften.
- Cook the Chicken:
- Push the sautéed vegetables to the side of the skillet. Add the cubed chicken to the empty side.
- Sprinkle the chicken with 1 teaspoon cumin, salt, and black pepper. Cook for approximately 5 minutes, stirring occasionally, until the chicken is cooked through.
- Combine Ingredients:
- Stir in the corn, black beans, diced tomatoes (with juice), diced zucchini, taco seasoning, and the remaining teaspoon of cumin.
- Cover the skillet. Cook on low to medium heat for about 10 minutes. This allows the flavors to meld and the zucchini to soften.
- Add Cheese:
- Sprinkle the shredded cheese over the mixture. Cover again and cook for a few more minutes, or until the cheese has melted.
- Garnish and Serve:
- Remove from heat and top with sliced green onion and chopped cilantro.
- Serve hot as is, or with sides like Instant Pot brown rice or quinoa. For added variety, garnish with sour cream, sliced avocado, and black olives, or top with crushed tortilla chips. This dish also works great as filling in low-carb wraps.
Enjoy your delicious Tex-Mex Chicken and Zucchini!
Notes for Tex-Mex Chicken and Zucchini
- Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.
- To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use a non-stick skillet, you should not need any water or oil. The zucchini will release water again.
- Do not over cook zucchini: Follow the recipe and do not cook until zucchini are soft and cooked.
- Cut garden zucchini smaller: Garden zucchini often are giant. Just cut them into cubes instead of quarters.
- Use very large skillet: This recipe makes a lot and not overcrowded skillet results in more firm zucchini. I used a 14 inch Green Pan. You can also use a 12 inch skillet with very tall walls, around 2-3 inches high.
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Frequently Asked Questions (FAQs)
- Can I use frozen vegetables instead of fresh?
- Yes, frozen vegetables can be used as a convenient choice. Just be sure to thaw and drain them before adding to the skillet to avoid excess moisture.
2. What can I substitute for chicken?
- You can use turkey, tofu, tempeh, or chickpeas for vegetarian or plant-based options. Ground meat or shrimp can also work well if you prefer seafood.
3. Is this recipe gluten-free?
- Yes, the ingredients are gluten-free. Make sure you use gluten-free taco seasoning. Check any pre-packaged items like beans for gluten.
4. How long does leftovers last in the fridge?
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cooked dish for up to 3 months.
5. Can I make this dish in advance?
- Absolutely! You can prep the ingredients and store them separately, or cook the dish in advance and reheat before serving.
6. What can I serve with Tex-Mex Chicken and Zucchini?
- This dish pairs well with brown rice, quinoa, or a fresh green salad. You can also serve it with tortilla chips, avocado, or sour cream as toppings.
7. Is this recipe suitable for meal prep?
- Yes, it’s perfect for meal prep! Divide the cooked dish into individual servings and store them for quick lunches or dinners throughout the week.
8. How do I store leftovers?
- Allow the leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator or freezer, as needed.
9. Can I change the recipe?
- Absolutely! Feel free to add or substitute vegetables, change the protein, or adjust the seasoning to suit your taste preferences.
10. Can I make this dish vegan?
– Yes! Substitute the chicken with tofu, tempeh, or chickpeas, use vegan cheese, and make sure all seasonings and ingredients are plant-based.
Tex Mex Chicken and Zucchini
Experience the bold flavors of Tex-Mex with this delicious Chicken and Zucchini dish. Tender, seasoned chicken pairs perfectly with fresh zucchini, sautéed bell peppers, and a medley of spices. Topped with cheese and avocado, this vibrant meal is nutritious and bursting with flavor, making it a perfect option for any occasion. Serve it as a main dish or in a burrito bowl for a satisfying and healthy dining experience!
Ingredients
- 1 tablespoon oil (olive or avocado)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 bell pepper, diced
- 1 lb chicken breast, cubed
- 1 teaspoon cumin
- Salt, to taste
- black pepper, to taste
- 1 cup corn (fresh, frozen, or canned)
- 1 can black beans, drained and rinsed
- 2 medium tomatoes
- 2 medium zucchinis, diced
- 1 packet taco seasoning (or homemade seasoning)
- 1 teaspoon cumin (for added flavor)
- 1 cup shredded cheese (cheddar, Monterey Jack, or dairy-free choice)
- Green onion, sliced (for garnish)
- Fresh cilantro, chopped (for garnish)
- Optional: Sliced avocado, sour cream, black olives, crushed tortilla chips
Instructions
- Preheat large (12 inch) deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; sauté for 3 minutes, stirring occasionally.
- Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
- Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low medium for 10 minutes.
- Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
- Serve hot on its own or with Instant Pot brown rice or Instant Pot quinoa. Or as a garnish, feel free to add sour cream, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips. Use as filling in low carb wraps, garnished with sliced avocado.
Notes
- Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.
- To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use a non-stick skillet, you should not need any water or oil. The zucchini will release water again.
- Do not overcook zucchini: Follow the recipe and do not cook until zucchini is soft and cooked.
- Cut garden zucchini smaller: Garden zucchini often is giant. Just cut them into cubes instead of quarters.
- Use very large skillet: This recipe makes a lot and not overcrowded skillet results in firmer zucchini. I used a 14-inch Green Pan. You can also use a 12-inch skillet with very tall walls, around 2-3 inches high.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 344Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 84mgSodium: 195mgCarbohydrates: 17gFiber: 5gSugar: 6gProtein: 31g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
