EASY TEX MEX CHICKEN AND ZUCCHINI SKILLET

Craving something bursting with flavor, satisfyingly healthy, and unbelievably easy to whip up after a long day? Imagine tender chicken and vibrant zucchini swimming in a spicy, cheesy Tex Mex sauce. This Tex Mex Chicken And Zucchini Skillet is your answer to a delicious and guilt-free weeknight meal that the whole family will love, I promise!

Ingredients

For the Chicken and Zucchini Skillet:

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 medium zucchini, diced
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 cup shredded cheddar cheese (or your favorite Tex Mex cheese blend)
• 2 tablespoons olive oil
• 1 packet (1 ounce) taco seasoning
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder (optional, for extra heat)
• Salt and pepper to taste
• Optional garnishes: chopped cilantro, sour cream, avocado slices

Let’s Talk Chicken and Zucchini: The Stars of the Show

Okay, so you’re probably thinking, “Chicken and zucchini? Sounds… healthy.” And you’re right! This Tex Mex Chicken And Zucchini Skillet *is* a fantastic way to get your veggies and protein in without sacrificing any of the delicious Tex Mex flavor you crave. The chicken stays wonderfully tender, especially when cooked in the flavorful sauce, and the zucchini soaks up all those yummy spices. It is a Chicken Zucchini Bake Healthy option that doesn’t taste like you’re sacrificing anything!

Don’t worry if you’re not a huge zucchini fan. Diced small and cooked with all those bold Tex Mex flavors, it practically disappears (in a good way!). It adds a subtle sweetness and tons of nutrients without being overpowering. You can also swap out the zucchini for other veggies you love, like yellow squash or even bell peppers.

Spice Up Your Life (and Your Skillet!)

The secret to this Tex Mex Chicken And Zucchini Skillet is the spice blend. We’re using a combination of taco seasoning, cumin, and chili powder to create a flavor that’s both familiar and exciting. If you’re sensitive to spice, feel free to reduce the amount of chili powder or skip it altogether. On the other hand, if you’re a spice fanatic like me, add a pinch of cayenne pepper for an extra kick!

I often double the spice mixture and keep it on hand for other quick Tex Mex meals. It’s amazing on Sheet Pan Fajitas or even sprinkled over scrambled eggs.

Step-by-Step Instructions

Get Started: Prep Your Ingredients

1. Dice the chicken breasts into 1-inch pieces.
2. Dice the zucchini, onion, and bell pepper.
3. Rinse and drain the black beans and corn.
4. Grate the cheddar cheese (if using a block).

Cook the Chicken and Veggies:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned on all sides and cooked through (about 5-7 minutes). Season with salt and pepper.
3. Remove the chicken from the skillet and set aside.
4. Add the onion and bell pepper to the skillet and cook until softened (about 5 minutes).
5. Add the zucchini and cook for another 3-5 minutes, or until slightly tender.

Bring It All Together: Tex Mex Magic

1. Stir in the black beans, corn, diced tomatoes and green chilies, taco seasoning, cumin, and chili powder (if using).
2. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
3. Return the cooked chicken to the skillet and stir to combine.

Cheese It Up: The Grand Finale

1. Sprinkle the shredded cheddar cheese over the top of the skillet.
2. Cover the skillet and cook until the cheese is melted and bubbly (about 2-3 minutes).

Serve and Enjoy:

1. Garnish with chopped cilantro, sour cream, and avocado slices (optional).
2. Serve hot and enjoy!

Tips and Tricks for Skillet Success

Want to make this Tex Mex Chicken And Zucchini Skillet even more amazing? Here are a few of my favorite tips and tricks:

• Don’t overcrowd the skillet: If your skillet is too crowded, the chicken and veggies will steam instead of brown. Cook in batches if necessary.
• Use a cast iron skillet: A cast iron skillet will give you the best sear on the chicken and veggies, and it will also help to keep the dish warm while you’re eating.
• Get creative with the toppings: Feel free to add your favorite Tex Mex toppings, such as salsa, guacamole, or pickled jalapeños.
• Make it a Taco Bowl: Serve this skillet over rice or quinoa for a heartier meal.

Variations and Substitutions: Make it Your Own!

The beauty of this Tex Mex Chicken And Zucchini Skillet is that it’s so versatile. Feel free to experiment with different ingredients and flavors to make it your own!

• Swap the protein: Not a fan of chicken? Use ground turkey, ground beef, or even shrimp instead.
• Add more veggies: Feel free to add other veggies you love, such as mushrooms, spinach, or kale.
• Make it spicy: Add a diced jalapeño or a few dashes of hot sauce to the skillet for an extra kick.
• Make it dairy-free: Use a dairy-free cheese alternative or skip the cheese altogether.
• Use different beans: Pinto beans or kidney beans would also work well in this recipe.

Healthy Low Carb Chicken And Veggies Skillet Options

This recipe is already relatively low in carbs, but you can make it even more so by making a few simple swaps. First, consider replacing the corn with more of other veggies such as bell pepper. You can also ensure that the taco seasoning you buy is sugar-free. These small changes will keep you on track with your health goals while still enjoying a flavorful meal. It’s a delicious and easy way to enjoy a Tex Mex Zucchini Chicken-inspired dish!

Make Ahead and Storage Instructions

This Tex Mex Chicken And Zucchini Skillet is a great meal prep option. You can cook the entire skillet ahead of time and store it in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat until heated through.

You can also freeze this skillet for longer storage. Allow the skillet to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

What to Serve with Your Skillet

While this Tex Mex Chicken And Zucchini Skillet is a complete meal on its own, here are a few side dishes that would pair perfectly with it:

• A simple green salad
• Cornbread
• Zesty Lime Chicken Tacos
• Mexican rice

Why This Will Become Your New Go-To Recipe

Honestly, this Tex Mex Chicken And Zucchini Skillet has become a staple in my house for so many reasons. First off, it’s incredibly quick and easy to make, perfect for those busy weeknights when you don’t have a lot of time to spend in the kitchen. Second, it’s packed with flavor and satisfyingly filling, thanks to the combination of chicken, zucchini, beans, corn, and Tex Mex spices. And finally, it’s a healthy and delicious way to get your veggies in, without feeling like you’re sacrificing any taste.

Plus, the versatility of this recipe is a huge bonus. You can easily customize it to your liking by swapping out different veggies, proteins, or spices. It’s also great to serve a side of Southwest Skillet if you need to feed a bigger crowd. Whether you’re looking for a quick and easy weeknight meal, a healthy lunch option, or a crowd-pleasing appetizer, this Tex Mex Chicken And Zucchini Skillet is sure to become a new favorite.

Final Thoughts: Enjoy the Flavor!

So, there you have it! My go-to Tex Mex Chicken And Zucchini Skillet recipe, packed with flavor, healthy ingredients, and endless possibilities for customization. I hope you give it a try and love it as much as I do. And if you do, be sure to let me know in the comments below! I’d love to hear what variations you try and what you think of this delicious and easy dish. Don’t forget, you can also use the chicken from this recipe inside Chicken Enchiladas for a fun spin.