This Healthy Tex Mex Chicken and Zucchini Skillet is a fun and vibrant dish! It combines tender chicken with tasty zucchini and zesty spices that pack a punch!
I love how quick and easy this meal is to whip up! Just throw everything in one pan, and you’ll have a colorful dinner that’s both healthy and satisfying. Plus, less cleanup! 🎉
Key Ingredients & Substitutions
Chicken: Use boneless, skinless chicken breasts for lean protein. You could swap it for ground turkey or beef if you prefer. Tofu or tempeh also works great for a vegetarian option!
Zucchini: Fresh zucchini adds a nice texture. If zucchini isn’t available, you can substitute with yellow squash or bell peppers, which will also complement the Tex Mex flavors well.
Cheese: A Mexican cheese blend adds creaminess and flavor. If you’re looking for a lighter option, try reduced-fat cheese, or use a dairy-free cheese alternative for a vegan version.
Beans: Black beans are high in fiber and protein, but you can use pinto beans or kidney beans as alternatives. Canned beans save time, just make sure to rinse them well.
Spices: The spices create the Tex Mex flavor. If you don’t have smoked paprika, regular paprika or even cayenne can add heat. Adjust spices to your taste preference!
How Do I Get the Chicken Perfectly Cooked?
Cooking the chicken just right can be a little tricky, but here’s how to do it:
- Start with a hot skillet to give the chicken a nice sear. This helps to lock in moisture.
- Cut the chicken into small, even pieces so they cook evenly—this prevents some pieces from being overcooked while others are underdone.
- Don’t overcrowd the pan. If your skillet feels full, consider cooking the chicken in batches.
- Make sure the chicken is no longer pink in the center and reaches an internal temperature of 165°F (75°C).
Following these steps will help ensure juicy and tender chicken in your skillet!
Healthy Tex Mex Chicken and Zucchini Skillet
Ingredients:
- 1 lb (450 g) boneless, skinless chicken breasts, diced
- 2 medium zucchinis, chopped into half-moons
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup black beans, drained and rinsed
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained slightly
- 1 cup shredded Mexican cheese blend (or cheddar and Monterey Jack mix)
- 2 tbsp olive oil
- 1 tbsp tomato paste (optional for deeper flavor)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges, for serving (optional)
Time Estimate:
This delicious Healthy Tex Mex Chicken and Zucchini Skillet takes about 10 minutes to prep and around 20 minutes to cook, making it a fantastic meal that can be ready in about 30 minutes. Perfect for busy weeknights!
Instructions:
1. Cook the Chicken:
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes. Once done, remove chicken from the skillet and set aside.
2. Sauté the Aromatics:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion and minced garlic. Sauté for 2-3 minutes until they soften and become fragrant.
3. Add Veggies:
Next, add the diced red bell pepper and chopped zucchini to the skillet. Stir and cook for about 5-7 minutes, until the zucchini is tender but still crisp.
4. Combine Ingredients:
Stir in the cooked chicken, corn kernels, black beans, diced tomatoes, and tomato paste (if you’re using it). Mix well until everything is combined.
5. Season the Skillet:
Sprinkle ground cumin, chili powder, smoked paprika, oregano, and a pinch of salt and pepper over the mixture. Stir thoroughly to ensure the spices are evenly distributed.
6. Melt the Cheese:
Reduce the heat to low and sprinkle the shredded cheese evenly on top of the skillet mixture. Cover the skillet and let it cook for about 3-5 minutes, until the cheese has melted and is bubbly.
7. Garnish and Serve:
Once the cheese is perfectly melted, remove the skillet from heat. Garnish with chopped fresh cilantro for a pop of color and added flavor.
8. Enjoy:
Serve hot with lime wedges on the side for a fresh tang! This dish is not only delicious but also packed with nutrients and flavor.
Enjoy your Healthy Tex Mex Chicken and Zucchini Skillet—it’s a fun, quick meal perfect for any night!
FAQ for Healthy Tex Mex Chicken and Zucchini Skillet
Can I Use Other Vegetables?
Absolutely! Feel free to mix in other vegetables you love or have on hand. Consider adding bell peppers, carrots, or even spinach. Just keep in mind that softer veggies may need less cooking time.
Can I Substitute the Chicken?
Yes! You can replace the chicken with ground turkey, beef, or a vegetarian option like tofu or tempeh. If using tofu, press it first to remove excess moisture for better texture!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on the stovetop until heated through. Add a splash of water or broth to keep it moist if needed!
Can I Make This Dish Spicier?
Certainly! To add more heat, incorporate diced jalapeños, spicy salsa, or a pinch of cayenne pepper to the mix. Adjust the spice to your taste for the perfect kick!
