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- 2 boneless, skinless chicken breasts, cubed - 2 medium zucchinis, sliced into half-moons - 1 bell pepper (any color), diced - 1 red onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup fresh corn (or canned, drained) - 1 cup black beans, rinsed and drained - 1 avocado, diced - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) You will need a large skillet for cooking. A sharp knife makes cutting easier. Use a cutting board for safety. A mixing bowl helps combine the chicken and spices. Don’t forget measuring spoons for accurate spice amounts. Lastly, a spatula is great for stirring and serving. When choosing chicken, look for pieces that are pink and moist. Avoid any that appear gray or have a foul smell. For zucchinis, pick ones that feel firm and have a shiny skin. When picking bell peppers, choose ones that are brightly colored and heavy for their size. Fresh corn should be crisp, with tight kernels. For black beans, check the label for low sodium options. Always select ripe avocados that yield slightly when pressed. Fresh cilantro should smell strong and look vibrant green. {{ingredient_image_1}} First, take your cubed chicken breasts and place them in a large bowl. Pour in one tablespoon of olive oil. Then, add one teaspoon each of ground cumin, chili powder, and smoked paprika. Don’t forget to sprinkle in some salt and pepper. Mix everything well until the chicken is coated with the spices. This step adds great flavor to your chicken. Next, grab a large skillet and heat it over medium heat. Add a splash of olive oil to the hot skillet. Once the oil is hot, toss in the diced red onion and minced garlic. Sauté them for about 2-3 minutes, until the onion turns soft and translucent. This part fills your kitchen with a wonderful aroma. Now, turn up the heat to medium-high. Add the seasoned chicken to the skillet. Cook for about 5-7 minutes. Stir occasionally to ensure the chicken cooks evenly. You want the chicken to get a nice brown color and be fully cooked. After the chicken is cooked, it’s time to add more veggies. Toss in the sliced zucchinis and diced bell pepper. Stir everything together and cook for another 4-5 minutes. Keep an eye on them; you want them tender but still crisp. Now, it’s time to add some extra goodness. Stir in one cup of fresh corn and one cup of black beans. Let them cook for an additional 3-4 minutes until everything is heated through. Taste and adjust the seasoning with more salt and pepper if needed. Once done, take the skillet off the heat. Top your dish with diced avocado and fresh cilantro. Serve it warm with lime wedges on the side. Squeeze some lime over the top for a zesty kick. Enjoy your colorful Tex Mex Chicken and Zucchini! To cook chicken right, start with fresh meat. Cut it into even pieces. This helps it cook evenly. Use a hot skillet and let the chicken sear. This adds flavor and color. Cook until the inside reaches 165°F. Use a meat thermometer to check. Let it rest for a few minutes before serving. This keeps the juices inside. You can also marinate the chicken for extra taste. To keep veggies crisp, do not overcrowd the skillet. If you add too much at once, they will steam instead of sauté. Cook them in batches if needed. Use high heat to cook quickly. This helps them stay bright and crunchy. Add salt only after cooking. Salt draws out moisture, making them soggy. Lastly, add delicate veggies like zucchini at the end. This way, they stay fresh and tender. Use spices generously to boost taste. Ground cumin, chili powder, and smoked paprika add depth. Combine them with olive oil to create a marinade. Let the chicken soak in the spice mix for at least 15 minutes. Fresh herbs like cilantro brighten the dish. Add lime juice before serving for a zesty kick. You can also top with diced avocado for creaminess. These tricks make your Tex Mex Chicken and Zucchini pop with flavor. Pro Tips Marinate for More Flavor: Allow the chicken to marinate in the spice mixture for at least 30 minutes or up to overnight in the fridge for maximum flavor infusion. Cut Vegetables Evenly: Ensure that all vegetables are cut to a similar size to ensure even cooking and consistent texture in your dish. Fresh Ingredients Matter: Whenever possible, use fresh corn and ripe avocados for the best flavor and texture in your Tex Mex dish. Customizable Heat: Adjust the amount of chili powder to your preferred spice level. You can also add jalapeños for an extra kick! {{image_2}} If you want to switch the chicken, there are great options. You can use turkey breast for a leaner choice. Tofu works well too if you want a plant-based meal. Shrimp adds a nice touch and cooks quickly. Each alternative brings its own flavor and texture. You can change the veggies to fit your taste. Try adding bell peppers of different colors for a vibrant look. Corn is sweet and crunchy, while cherry tomatoes add a burst of flavor. Broccoli or spinach can also work nicely. Feel free to mix and match, based on what you like or have on hand. You can easily control the heat in this dish. If you like it mild, skip the chili powder or use less. For a kick, add cayenne pepper or diced jalapeños. You can even sprinkle some hot sauce on top just before serving. Adjusting spices helps make this meal fit your taste. To keep your Tex Mex Chicken and Zucchini fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. This meal stays good for about 3 to 4 days. Use glass or plastic containers that seal well. Label your containers with the date to track freshness easily. When you’re ready to enjoy leftovers, reheat them on the stove or in the microwave. If using the stove, heat a splash of olive oil in a pan. Add the leftovers and stir until heated through, about 5-7 minutes. If using the microwave, use a microwave-safe dish and cover it. Heat in 30-second increments, stirring in between, until hot. Make sure it’s warm throughout before serving. You can freeze Tex Mex Chicken and Zucchini for longer storage. Let it cool completely before freezing. Place it in a freezer-safe container or bag, removing as much air as possible. It keeps well for up to 3 months. To use, thaw it overnight in the fridge, then reheat as described above. This way, you can enjoy this flavorful meal later! Yes, you can make Tex Mex Chicken and Zucchini ahead of time. Cook the dish, let it cool, and store it in an airtight container. It will stay fresh in the fridge for up to three days. When you're ready to eat, just reheat it in a pan or microwave until hot. You can serve many sides with this dish. Some great options include: - Rice or quinoa - Tortillas or chips - A fresh salad - Refried beans These sides add texture and balance the meal's flavors. Absolutely! This recipe is great for meal prep. It holds well in the fridge and reheats nicely. You can portion it out for lunches or dinners throughout the week. Just keep the toppings separate until serving for the best taste. Yes, you can easily swap out beans or veggies. For beans, try pinto beans or kidney beans. As for veggies, feel free to use carrots, bell peppers, or even spinach. Just adjust cooking times to keep everything tender. To make this dish vegetarian, simply replace the chicken with extra beans or tofu. You can use a mix of black beans and chickpeas for protein. This keeps the meal hearty and satisfying while still being plant-based. This article covered how to make Tex Mex Chicken and Zucchini from the ground up. We looked at the key ingredients, kitchen tools, and tips for fresh choices. The step-by-step guide made cooking simple, while tips helped with technique and flavor. We also explored variations for different tastes and how to store leftovers. In summary, you have the tools to create a tasty meal. Enjoy making the dish, and don’t be afraid to get creative! Your kitchen adventures await.

Tex Mex Chicken and Zucchini Fiesta

A vibrant and flavorful dish featuring chicken, zucchini, and a blend of Tex Mex spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex Mex
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cubed
  • 2 medium zucchinis, sliced into half-moons
  • 1 piece bell pepper (any color), diced
  • 1 piece red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • None to taste salt and pepper
  • 1 cup fresh corn (or canned, drained)
  • 1 cup black beans, rinsed and drained
  • 1 piece avocado, diced
  • None to taste fresh cilantro, chopped (for garnish)
  • None to serve lime wedges

Instructions
 

  • In a large bowl, toss the cubed chicken breasts with olive oil, cumin, chili powder, smoked paprika, salt, and pepper. Ensure the chicken is well-coated with the spices.
  • In a large skillet over medium heat, add a splash of olive oil. Once hot, add the diced red onion and minced garlic. Sauté for 2-3 minutes until the onion becomes translucent.
  • Increase the heat to medium-high. Add the seasoned chicken into the skillet and cook for about 5-7 minutes until the chicken is browned and cooked through, stirring occasionally.
  • Add the sliced zucchinis and diced bell pepper to the skillet. Stir and cook for another 4-5 minutes until the vegetables are tender but still crisp.
  • Stir in the fresh corn and black beans. Cook for an additional 3-4 minutes until heated through. Adjust seasoning with more salt and pepper if needed.
  • Remove the skillet from heat, and top with diced avocado and fresh cilantro. Serve warm with lime wedges on the side for squeezing over the dish.

Notes

Serve in bowls, garnished with additional cilantro and lime wedges. Add a sprinkle of queso fresco or shredded cheese on top for an extra Tex Mex touch.
Keyword chicken, easy, healthy, Tex Mex, zucchini