Description
This Tex-Mex Chicken and Zucchini skillet is a vibrant, healthy, and flavorful meal perfect for a quick weeknight dinner. Tender chunks of seasoned chicken are sautéed with fresh zucchini, corn, and tomatoes, then topped with melted cheese and garnished with cilantro and lime for a zesty finish. Gluten-free and low-carb, this dish is both satisfying and nutritious.
Ingredients
Scale
Chicken and Seasoning
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 2 medium zucchini, diced
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced tomatoes (canned or fresh)
Toppings and Garnish
- 1/2 cup shredded cheddar or Mexican blend cheese
- Chopped cilantro
- Lime wedges
Instructions
- Heat the oil: Warm the olive oil in a large skillet over medium-high heat to prepare for cooking the chicken and vegetables.
- Season the chicken: In a bowl, toss the chicken pieces with chili powder, cumin, paprika, garlic powder, salt, and black pepper until well coated.
- Cook the chicken: Add the seasoned chicken to the hot skillet and sauté for 5–7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté onion and garlic: In the same skillet, add the diced onion and minced garlic. Cook for 2–3 minutes until the onion softens and becomes translucent.
- Add vegetables: Stir in diced zucchini, corn, and diced tomatoes. Continue cooking for 5–7 minutes, stirring occasionally, until the zucchini is tender and the mixture is heated through.
- Combine chicken and vegetables: Return the cooked chicken to the skillet and mix well with the vegetables. Cook together for an additional 2–3 minutes to allow flavors to meld and heat through.
- Melt the cheese: Sprinkle the shredded cheese evenly over the skillet contents. Cover the skillet with a lid and let sit for 1–2 minutes until the cheese melts.
- Garnish and serve: Remove the lid, garnish with chopped cilantro, and squeeze fresh lime juice over the top before serving for a fresh, zesty finish.
Notes
- Serve over cooked rice or warm tortillas to make a more filling meal.
- For extra heat, add chopped jalapeño peppers while cooking or finish with a dash of your favorite hot sauce.
- This dish can be customized by swapping chicken with turkey or adding black beans for additional protein.
