This Healthy Tex Mex Chicken and Zucchini Skillet is a one-pan wonder! It’s packed with colorful veggies, tender chicken, and zesty spices that bring great flavor to your plate.
Perfect for busy nights, you can whip this up in no time! I love adding a sprinkle of cheese on top before serving—because let’s be real, cheese makes everything better! 🧀
Key Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken thighs for their flavor and tenderness. However, you can substitute with turkey or tofu for a lighter or vegetarian option.
Zucchini: Zucchini adds a lovely crunch. If out of season, use yellow squash or even eggplant as alternatives—they both work beautifully!
Corn: Fresh corn is fantastic, but frozen corn is a great time-saver. If you want a different taste, consider using peas or bell pepper instead.
Black Beans: These add protein and fiber. Feel free to swap for kidney beans or pinto beans if you prefer. Canned beans work well; just rinse them thoroughly!
Cheese: A Mexican cheese blend is tasty, but feel free to use cheddar or Monterey Jack instead. For a non-dairy option, try vegan cheese shreds.
How Can I Make Sure My Chicken Is Cooked Perfectly?
Cooking chicken can be tricky, but with a few tips, you’ll nail it every time! Start by making sure your skillet is hot before adding the chicken. This helps to sear the meat, locking in juices.
- Cut the chicken into uniform pieces for even cooking.
- Use a meat thermometer to check for doneness—165°F is the safe internal temperature.
- Let it rest a few minutes after cooking before serving. This keeps it juicy!
With these tips, your chicken will be flavorful and perfectly cooked every time you make this dish!
Healthy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts or thighs, diced
- 2 medium zucchinis, chopped
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes (canned or fresh)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded Mexican cheese blend or cheddar cheese
- Fresh cilantro, chopped for garnish
- Optional: lime wedges for serving
How Much Time Will You Need?
This delicious skillet meal takes about 10 minutes to prep and 20 minutes to cook, totaling around 30 minutes. It’s quick, nutritious, and perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Heat the Olive Oil:
Start by heating the olive oil in a large skillet over medium-high heat. This will create a nice base for your dish.
2. Cook the Chicken:
Add the diced chicken to the skillet. Sprinkle salt, pepper, chili powder, cumin, and smoked paprika over the chicken. Cook for about 5-7 minutes, stirring occasionally, until the chicken is fully cooked and browned. Then, remove the chicken from the skillet and set it aside.
3. Sauté the Garlic:
In the same skillet, add the minced garlic and cook for about 30 seconds, just until it becomes fragrant. Be careful not to burn it!
4. Add the Veggies:
Next, add the chopped zucchini and diced red bell pepper to the skillet. Sauté everything together for about 5 minutes until the vegetables start to soften.
5. Mix in Other Ingredients:
Now it’s time to stir in the corn, black beans, and diced tomatoes. Cook this mixture for another 3-4 minutes, mixing well to combine all the flavors.
6. Combine Everything:
Return the cooked chicken to the skillet. Use a spatula to combine everything evenly, and adjust the seasoning with salt and pepper to your taste.
7. Add the Cheese:
Sprinkle the shredded cheese evenly over the skillet mixture. Cover the skillet with a lid and cook on low heat for 2-3 minutes, or until the cheese melts beautifully.
8. Serve:
Remove from heat, garnish with fresh chopped cilantro, and serve immediately. Don’t forget to add lime wedges for a zesty finish!
Enjoy your healthy and colorful Tex Mex Chicken and Zucchini Skillet!
Can I Use Different Vegetables?
Absolutely! This recipe is quite versatile. You can substitute zucchinis and bell peppers with other veggies like yellow squash, broccoli, or mushrooms. Just be mindful of cooking times, as some vegetables may require a bit more or less time to soften.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop over low heat, stirring occasionally until warmed through. You might want to add a splash of water to help keep it moist!
Can I Make This Recipe Ahead of Time?
Yes, you can! Prepare the dish up to the point before adding the cheese, then let it cool before refrigerating it. Reheat when ready to serve, add the cheese, and cook until melted for a delicious reheated meal.
Is This Recipe Spicy?
The spice level is quite moderate due to the chili powder and smoked paprika. For more heat, feel free to add diced jalapeños or a pinch of cayenne pepper. Adjust to your taste preference!
