If you are looking for a vibrant and wholesome dinner that combines bold flavors with nutritious ingredients, the Tex-Mex Chicken and Zucchini Recipe is a must-try. This dish perfectly balances tender chicken with fresh vegetables like zucchini, red bell pepper, and corn, all cooked in a savory blend of chili powder, cumin, and smoked paprika. With every bite, you’ll experience the warmth of Tex-Mex spices mingling with the natural sweetness of veggies, making it an irresistible meal that comes together quickly on the stovetop.
Ingredients You’ll Need
Trust me when I say, the ingredients for this Tex-Mex Chicken and Zucchini Recipe are refreshingly simple but essential—they each play a key role in creating that signature vibrant taste, texture, and color that makes this dish so appealing.
- 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces for quick, even cooking and tender bites.
- 1 tablespoon olive oil: Adds just the right amount of healthy fat to sauté and bring out the flavors.
- 2 medium zucchini, diced: Brings a fresh, crisp texture and lightness to the dish.
- 1 red bell pepper, diced: Offers sweetness and vibrant color that brightens up the skillet.
- ½ cup red onion, chopped: Adds a subtle sharpness that balances the spice mix.
- 1 can (15 ounces) black beans, drained and rinsed: Provides creaminess and a protein-rich boost.
- 1 cup corn kernels: Whether fresh, frozen, or canned, corn adds sweet crunch and texture contrast.
- 1 can (10 ounces) diced tomatoes with green chilies: Delivers a tangy, mildly spicy base that ties it all together.
- 1 teaspoon chili powder: Essential for that distinct Tex-Mex warmth.
- 1 teaspoon ground cumin: Lends an earthy, smoky depth to the flavors.
- ½ teaspoon smoked paprika: Adds a subtle smokiness without overpowering the dish.
- ½ teaspoon garlic powder: A quick way to layer in savory notes.
- ½ teaspoon salt and ¼ teaspoon black pepper: Balances and enhances the overall flavor profile.
- 1 cup shredded Mexican blend cheese (optional): Melted on top for a luscious, gooey finish.
- Chopped fresh cilantro for garnish (optional): Adds a fresh, herbal brightness as a finishing touch.
How to Make Tex-Mex Chicken and Zucchini Recipe
Step 1: Cook and Season the Chicken
Heat the olive oil in a large skillet over medium heat. Toss in the bite-sized chicken pieces and sprinkle all your spices—chili powder, cumin, smoked paprika, garlic powder, salt, and pepper—right on top. Stir occasionally and cook for about 5 to 7 minutes until the chicken is perfectly cooked and has lost all its pink, developing a lovely lightly spiced crust on the outside.
Step 2: Sauté the Vegetables
Now, add the diced zucchini, red bell pepper, and chopped red onion to your skillet with the chicken. Cooking these for about 5 to 6 minutes softens them just enough to keep a bit of their crunch and bright flavor. This step really enhances the textural play of the dish while letting the veggies soak in some of that seasoned chicken goodness.
Step 3: Combine Beans, Corn, and Tomatoes
It’s time to pour in the black beans, corn kernels, and the canned diced tomatoes with green chilies. Stir everything together and lower the heat so it simmers for 3 to 5 minutes. This short simmer lets all the flavors marry beautifully, creating a colorful, hearty mixture that’s bursting with Tex-Mex character.
Step 4: Add Cheese and Garnish
If you love a melty finish, sprinkle the shredded Mexican blend cheese evenly across the top of the skillet, then cover it with a lid to let the cheese melt smoothly. Once melted, scatter some freshly chopped cilantro as a bright, herbal garnish that adds that final fresh note to your Tex-Mex Chicken and Zucchini Recipe.
How to Serve Tex-Mex Chicken and Zucchini Recipe
Garnishes
While the fresh cilantro is a classic garnish, you can also add a dollop of sour cream, a squeeze of fresh lime juice, or slices of ripe avocado on top. These simple extras add creamy, tangy, and cooling elements that contrast beautifully with the warm spices.
Side Dishes
This dish shines on its own but pairs wonderfully with fluffy white rice, warm tortillas for wrapping, or a fresh green salad. Consider a side of Mexican street corn salad or a simple black bean salad to keep the Tex-Mex theme vibrant and fresh.
Creative Ways to Present
For a fun twist, serve the Tex-Mex Chicken and Zucchini Recipe as a filling for burrito bowls or stuffed into roasted bell peppers for a colorful presentation. You can also pile it onto crunchy tortilla chips for a shareable Tex-Mex nacho spread that’s sure to impress friends and family.
Make Ahead and Storage
Storing Leftovers
After your meal, cool down any leftover Tex-Mex Chicken and Zucchini Recipe to room temperature, then store it in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick lunches or easy weeknight dinners later in the week.
Freezing
If you want to stash some for longer, this recipe freezes nicely. Portion the dish into freezer-safe containers or bags and it will keep for up to 2 months. Just be sure to thaw it overnight in the fridge before reheating for the best quality.
Reheating
Reheat your leftovers gently on the stovetop over medium-low heat or in the microwave. If reheating on the stove, add a splash of water or broth to keep the dish moist and stir occasionally until heated through. This keeps the chicken tender and helps the flavors stay vibrant without drying out.
FAQs
Can I use ground chicken instead of chicken breasts?
Absolutely! Ground chicken works wonderfully in this recipe and will cook a bit faster. Just adjust the cooking time to ensure it’s cooked through, breaking it up as it browns.
Is this dish suitable for a low-carb diet?
Yes! The Tex-Mex Chicken and Zucchini Recipe is naturally low in carbs since it relies on veggies and lean protein. You can skip the beans or corn to reduce carbs even further if desired.
Can I add more heat to the recipe?
Definitely. Adding a diced jalapeño when cooking the veggies is a fantastic way to amp up the spice level, or you can add extra chili powder or hot sauce based on your heat preference.
What can I substitute for Mexican blend cheese?
Feel free to swap shredded cheddar, Monterey Jack, or even a sprinkle of queso fresco. Each will melt differently but bring that delicious creamy element you want.
Is this recipe gluten-free?
Yes! All the ingredients used are naturally gluten-free, making this recipe a great choice for those avoiding gluten. Just make sure to check your canned products if you want to be extra cautious.
Final Thoughts
Once you try this Tex-Mex Chicken and Zucchini Recipe, it will quickly become a favorite go-to for busy weeknights or whenever you crave a comforting but wholesome meal. Packed with colorful veggies, zesty spices, and tender chicken, it’s a dish you can feel good about enjoying again and again. So grab your skillet and get cooking—delicious Tex-Mex warmth is just a few steps away!
Print
Tex-Mex Chicken and Zucchini Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Gluten Free
Description
This Tex-Mex Chicken and Zucchini recipe is a vibrant and healthy skillet meal perfect for a quick weeknight dinner. Packed with tender chicken, fresh vegetables, black beans, and a flavorful blend of spices, it offers a delicious low-carb, gluten-free option that’s both satisfying and easy to prepare.
Ingredients
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 2 medium zucchini, diced
- 1 red bell pepper, diced
- ½ cup red onion, chopped
- 1 cup corn kernels (fresh, frozen, or canned)
Canned Goods
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
Spices and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Ingredients
- 1 cup shredded Mexican blend cheese
- Chopped fresh cilantro for garnish
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, seasoning them with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally until the chicken is fully cooked and no longer pink inside.
- Sauté the Vegetables: Add the diced zucchini, red bell pepper, and chopped red onion to the skillet with the chicken. Continue cooking for about 5 to 6 minutes, stirring occasionally, until the vegetables are tender but retain some crunch.
- Add Beans and Corn: Stir in the drained black beans, corn kernels, and the can of diced tomatoes with green chilies. Let the mixture simmer together for 3 to 5 minutes, allowing the flavors to meld and the dish to heat through.
- Melt Cheese and Garnish: If using cheese, sprinkle the shredded Mexican blend over the top of the skillet mixture. Cover the skillet and allow the cheese to melt completely before removing from heat. Garnish with chopped fresh cilantro if desired and serve warm.
Notes
- Serve this dish on its own for a low-carb meal, over rice, or wrapped in tortillas for a filling Tex-Mex dinner.
- Ground chicken or turkey can be used as a substitute for chicken breasts.
- For additional heat, add a diced jalapeño pepper when sautéing the vegetables.
