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This Tex Mex Chicken and Zucchini skillet has become my go-to weeknight dinner when I need something colorful, nutritious, and satisfying without spending hours in the kitchen. The combination of lean protein, fresh vegetables, and bold southwestern flavors creates a complete meal that's as versatile as it is delicious.
I first created this recipe during a busy week when I needed to use up summer zucchini from my garden. My family immediately requested it be added to our regular rotation, and it's now one of our most requested dinners year round.
Ingredients
- Boneless skinless chicken breasts: Cut into 1 inch pieces provides lean protein and cooks quickly
- Large zucchini: Diced adds nutrition while absorbing all the delicious flavors of the dish
- Bell peppers: Chopped bring sweetness and a pop of color
- Onion: Finely chopped creates an aromatic base for the entire dish
- Garlic: Minced adds depth and complexity to the flavor profile
- Corn: Fresh or frozen contributes natural sweetness and texture contrast
- Black beans: Drained and rinsed offer plant based protein and fiber
- Diced tomatoes: Undrained, their juices create a light sauce for the dish
- Taco seasoning: Infuses authentic Tex Mex flavor throughout
- Cumin: Brings earthy warmth that's essential in southwestern cuisine
- Tex Mex cheese: Melted on top adds richness and brings everything together
- Fresh herbs: Like cilantro and green onions brighten the finished dish
Step-by-Step Instructions
- Create Aromatic Base:
- Heat oil in a large deep skillet over medium low heat. Add onion, garlic and bell pepper, sautéing for 3 minutes until they begin to soften. This foundational step builds flavor for the entire dish.
- Cook the Chicken:
- Push vegetables to one side of the skillet and add diced chicken to the other side. Season chicken with 1 teaspoon cumin, salt and black pepper. Cook for approximately 5 minutes, stirring occasionally until the chicken is no longer pink on the outside.
- Combine and Simmer:
- Add corn, beans, tomatoes with their juice, diced zucchini, taco seasoning and remaining cumin to the skillet. Stir everything together thoroughly, then cover and cook on low medium heat for 10 minutes. This allows the zucchini to soften without becoming mushy and lets all flavors meld beautifully.
- Melt the Cheese:
- Sprinkle shredded cheese evenly across the top of the mixture. Cover the skillet again and cook for a few more minutes until cheese is completely melted and gooey. Finish by scattering fresh green onions and cilantro over the top before serving.
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The first time I made this dish, I accidentally added double the amount of cumin. Instead of ruining the meal, it actually enhanced the flavor profile so much that I've kept that measurement in my recipe ever since. Sometimes cooking mistakes lead to the best discoveries.
Storage and Meal Prep
This dish keeps wonderfully in the refrigerator for up to 4 days in airtight containers. The flavors actually improve overnight as they have time to marry together. When reheating, add a tablespoon of water before microwaving to maintain moisture and prevent the chicken from drying out.
Versatile Serving Options
While delicious on its own as a complete meal, this versatile dish can transform into multiple dinners throughout the week. Serve it over brown rice or quinoa for a heartier meal. Use it as a filling for burritos or tacos wrapped in corn or flour tortillas. Spoon it over a baked sweet potato for a nutritious twist. Or create a Tex Mex bowl with a base of cauliflower rice for a lower carb option.
Customization Ideas
This recipe welcomes adaptation based on what you have available. Swap chicken for ground turkey or beef for a different protein option. Replace black beans with pinto beans or add a can of green chiles for extra heat. Yellow squash works beautifully in place of or alongside zucchini.
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Enjoy this vibrant and satisfying Tex Mex Chicken and Zucchini skillet that's bound to brighten any meal rotation!
Frequently Asked Questions
- → Can I make this dish ahead of time?
Yes! You can prepare this Tex Mex chicken and zucchini dish up to 2 days ahead. Store in an airtight container in the refrigerator and reheat on the stovetop or microwave. Add the cheese, green onions, and cilantro just before serving for the best texture and flavor.
- → What can I substitute for zucchini?
Yellow squash makes the perfect substitute for zucchini in this dish. Other good alternatives include diced eggplant, chopped broccoli, or even cauliflower florets. Each will add their unique texture while still complementing the Tex Mex flavors.
- → Is this dish spicy?
This dish has mild to moderate heat from the taco seasoning. For a spicier version, add 1-2 chopped jalapeños with the bell peppers or include 1/4 teaspoon of cayenne pepper with the spices. To make it milder, use a reduced-sodium taco seasoning or make your own with less chili powder.
- → How can I make this dish vegetarian?
To make a vegetarian version, simply omit the chicken and double the amount of black beans (or add a can of pinto beans). You could also add 2 cups of cooked quinoa for added protein. The dish will still be hearty and flavorful with all the vegetables and spices.
- → What other toppings work well with this dish?
Popular toppings include diced avocado, sliced jalapeños, lime wedges, hot sauce, Greek yogurt (instead of sour cream), crumbled cotija cheese, pico de gallo, or roasted pumpkin seeds. These additions can customize the dish to your preference and add extra textures and flavors.
- → Can I freeze leftovers?
Yes, this dish freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. The zucchini texture may change slightly upon thawing, but the flavor remains excellent. Thaw overnight in the refrigerator and reheat thoroughly before serving.