Tex Mex Chicken and Zucchini is a vibrant and flavorful dish that perfectly blends the zest of Tex-Mex cuisine with the wholesome goodness of fresh vegetables. This quickly prepared meal bursting with spices, protein, and colorful produce will surely become your new favorite weeknight recipe.
Why We Love This Tex Mex Chicken and Zucchini Recipe
This recipe is deeply satisfying yet healthy, making it a fantastic addition to your regular meal rotation. Its balance of ingredients allows you to enjoy a wealth of flavors and nutrients in every bite. The combination of tender chicken, crunchy zucchini, and sweet bell peppers, infused with delicious spices, creates a dish that is both comforting and refreshing. Moreover, it’s versatile and easy to customize, accommodating various dietary needs and personal preferences, which is why you’ll find it so appealing.
Ingredients about Tex Mex Chicken and Zucchini
List of ingredients with measurements
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
- 2 large zucchini, diced
- 2 medium bell peppers (1 red, 1 green), chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup corn (fresh or frozen)
- 1 tablespoon oil (olive or avocado)
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with juice
- 1 teaspoon taco seasoning
- 1 tablespoon cumin, divided
- 1 teaspoon salt
- Black pepper, to taste
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped (optional)
How to Make Tex Mex Chicken and Zucchini Directions
To start making your Tex Mex Chicken and Zucchini, first, prepare your cooking area. Take a large 12-inch deep skillet and place it on medium-low heat. Add a tablespoon of your choice of oil, whether it’s olive or avocado. Allow the oil to heat for a moment.
Next, introduce the finely chopped onion, minced garlic, and the chopped bell peppers to the skillet. Sauté these ingredients together for about three minutes. You want them to soften but not lose their vibrant colors or crispness.
Once the vegetables are looking good, push them to one side of the skillet. In the cleared area, add the cubed chicken. Season the chicken with one teaspoon of cumin, a pinch of salt, and some black pepper. Cook the chicken for about five minutes. Be sure to stir occasionally, so it cooks evenly. You’re aiming for the chicken to be mostly cooked through at this point.
After the chicken has cooked, fold in the corn, the drained black beans, the canned diced tomatoes (with liquid), diced zucchini, taco seasoning, and the remaining tablespoon of cumin. Mix everything well so that the chicken is coated with all of these ingredients. Now, cover the skillet and let it simmer for approximately ten minutes. This will allow the zucchini to become tender while still maintaining a little crunch.
Once the ten minutes have passed and your kitchen smells incredible, it’s time to add the shredded cheese. Sprinkle it generously over the mixture in the skillet, cover it again, and let it cook for just a few more minutes. The goal here is to melt the cheese thoroughly.
Finally, remove the skillet from heat and garnish your Tex Mex Chicken and Zucchini with the chopped green onions and optional cilantro. Serve this delightful dish warm, and you can pair it with tortillas or a scoop of rice if you prefer.
How to Serve Tex Mex Chicken and Zucchini
When it comes to serving your Tex Mex Chicken and Zucchini, the options are endless. You can simply dish it out onto plates as is for a straightforward, satisfying meal. If you want to enhance the experience, consider serving it alongside warm tortillas. The soft tortillas can be used to scoop up the blend of chicken and vegetables, allowing for a fun dining experience.
Another option is to serve this dish over a bed of rice. The grain will absorb all the wonderful flavors and add some heartiness to the meal. For a fresh contrast, you can serve it with a side salad or some sliced avocado, bringing additional textures and flavors to your plate. A sprinkle of lime juice over the top just before serving can add a refreshing zing, elevating the overall taste even further.
Expert Tips: Tex Mex Chicken and Zucchini
- Use fresh ingredients: Whenever possible, opt for fresh vegetables. Fresh zucchini and bell peppers are not only tastier, but they also add vibrant colors to your dish.
- Customize according to taste: This recipe is highly adaptable. Feel free to substitute or add other vegetables you love, such as corn or cherry tomatoes. You can even experiment with different types of cheese.
- Control the spice level: If you enjoy a bit more heat, consider adding diced jalapeños to the mix or using a spicier taco seasoning. Conversely, for a milder dish, reduce the amount of taco seasoning.
- Ensure even cooking: When preparing the chicken, try to cut the pieces into uniform sizes. This helps them cook evenly for the best texture.
- Meal prep friendly: If you’re looking to save time, consider preparing extra ingredients ahead of time. You can chop your vegetables and even cook the chicken in advance for a quick assembly later.
How to Store Tex Mex Chicken and Zucchini
To store your Tex Mex Chicken and Zucchini, allow the dish to cool to room temperature first. Once cooled, you should transfer the leftovers into an airtight container. This will help preserve the freshness and flavor of the meal. It’s best to consume your leftovers within 3 to 4 days when stored in the refrigerator.
If you’d like to keep your meal for an extended period, consider freezing it. Place the cooled dish in a freezer-safe container or freezer bag, making sure to squeeze out as much air as possible before sealing. The meal can be stored in the freezer for up to three months. When you’re ready to enjoy it again, simply thaw it in the fridge overnight and reheat on the stove or in the microwave.
Variation of Tex Mex Chicken and Zucchini
There’s so much flexibility with this recipe that you’ll never run out of ways to enjoy it. Here are a few variations you might consider:
- Swap the protein: If you prefer, substitute the chicken with ground turkey or even a vegetarian protein like tofu for a meatless option. Each of these alternatives can absorb the spices just as nicely.
- Add grains: For an even heartier meal, consider mixing in cooked quinoa or brown rice. These grains offer added nutrition and make every bite filling.
- Make it a casserole: To create a Tex Mex casserole, transfer the mixture into a baking dish, top it with cheese, and bake in the oven until bubbly and golden. This creates a delightful crispy topping.
- Spicy twist: Adding slices of chorizo can infuse your dish with more flavorful heat. Stir them in when you add the chicken for a savory kick.
- Incorporate more greens: You could include greens such as spinach or kale towards the end of cooking for added nutrition. They wilt down quickly and integrate seamlessly.
FAQ
What can I serve with Tex Mex Chicken and Zucchini?
You can serve this dish with warm tortillas, rice, or along with a side salad to add freshness and balance.
How long does Tex Mex Chicken and Zucchini last in the fridge?
When stored in an airtight container, the leftovers can last in the fridge for about 3 to 4 days.
Can I make Tex Mex Chicken and Zucchini ahead of time?
Yes, you can prepare the ingredients ahead of time or even cook the dish entirely and reheat it when ready to serve.
Is this recipe spicy?
The level of spice can be adjusted by controlling the amount of taco seasoning and adding or omitting spicy peppers according to your preference.
Can I freeze Tex Mex Chicken and Zucchini?
Yes, this dish freezes well. Just make sure to cool it completely before transferring to a freezer-safe container. It can be stored for up to three months.
Tex Mex Chicken and Zucchini
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes Use fresh chicken for best flavor.
- 2 large zucchini, diced Fresh zucchini adds vibrant colors.
- 2 medium bell peppers (1 red, 1 green), chopped Can customize with other colors.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup corn (fresh or frozen)
- 1 tablespoon oil (olive or avocado) For sautéing vegetables.
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with juice Adds moisture and flavor.
- 1 teaspoon taco seasoning Adjust for more spice.
- 1 tablespoon cumin, divided Used for seasoning chicken and vegetables.
- 1 teaspoon salt
- 1 to taste black pepper
- 1 cup Tex Mex or Colby Jack cheese, shredded For topping.
- 1/2 cup green onions, chopped For garnish.
- 1/2 cup cilantro, chopped (optional) For garnish.
Instructions
Preparation
- Prepare your cooking area. Take a large 12-inch deep skillet and place it on medium-low heat.
- Add a tablespoon of oil and allow it to heat.
- Introduce the finely chopped onion, minced garlic, and chopped bell peppers to the skillet. Sauté for about three minutes.
- Push the sautéed vegetables to one side of the skillet and add the cubed chicken to the cleared area.
- Season the chicken with one teaspoon of cumin, a pinch of salt, and black pepper. Cook for about five minutes, stirring occasionally.
- Fold in the corn, drained black beans, diced tomatoes, zucchini, taco seasoning, and remaining cumin. Mix well.
- Cover the skillet and let it simmer for approximately ten minutes.
- After ten minutes, sprinkle the shredded cheese over the mixture, cover again, and let it cook for a few more minutes until the cheese melts.
- Remove from heat and garnish with chopped green onions and optional cilantro.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!