This Tex-Mex Chicken and Zucchini Skillet is a vibrant, hearty, and flavorful dish that combines the bold flavors of chili powder, cumin, and smoked paprika with the freshness of zucchini, bell peppers, and corn. It’s a quick, one-pan meal perfect for busy weeknights when you want something delicious and nutritious. With tender chicken and a colorful mix of vegetables, this dish brings the spirit of Tex-Mex cuisine right into your kitchen. Top with fresh cilantro and a splash of lime juice to add a vibrant, tangy touch!
Ingredients:
- 1 pound (450 grams) of boneless, skinless chicken breasts or thighs, chopped into bite-sized chunks
- 2 medium zucchinis, sliced into half-moons
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup of corn kernels, whether fresh, frozen, or from a can
- 1 can (14.5 oz) diced tomatoes
- 1 can (4.5 oz) of chopped green chiles
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Instructions:
Step 1: Sauté the Chicken
- Heat the oil: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Cook the chicken: Place the chopped chicken pieces into the skillet. Season with salt and pepper, and cook for 6-8 minutes, stirring occasionally, until the chicken is browned and cooked through. Take the chicken out of the skillet and set it aside.
Step 2: Sauté the Vegetables
- Cook the onions and garlic: In the same skillet, add the diced onion and minced garlic. Cook for 2-3 minutes, stirring frequently, until the onion becomes soft and translucent.
- Add the bell peppers: Stir in the diced red and green bell peppers, cooking for another 3-4 minutes until they begin to soften.
- Add zucchini and corn: Add the sliced zucchini and corn kernels to the skillet, stirring everything together. Cook for 3-4 minutes until the zucchini is tender but still crisp.
Step 3: Add Tomatoes, Chiles, and Spices
- Add tomatoes and green chiles: Stir in the can of diced tomatoes (with juices) and the diced green chiles.
- Season: Sprinkle in the chili powder, cumin, smoked paprika, dried oregano, and a pinch of salt and pepper. Stir to combine the spices evenly throughout the vegetables.
Step 4: Combine and Simmer
- Return the chicken: Add the cooked chicken back into the skillet with the vegetables and stir everything together.
- Simmer: Reduce the heat to medium-low and let the mixture simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Step 5: Garnish and Serve
- Garnish: Remove from heat and sprinkle with freshly chopped cilantro.
- Serve: Serve the Tex-Mex Chicken and Zucchini hot, with lime wedges on the side for a squeeze of zesty freshness.
Conclusion:
This Tex-Mex Chicken and Zucchini Skillet is a perfect balance of bold flavors and fresh, nutritious ingredients. With tender chicken, a variety of colorful vegetables, and spices that bring warmth and depth, this dish is sure to become a family favorite. It’s quick, easy, and made all in one pan, making cleanup a breeze. Serve it as-is or pair it with warm tortillas, rice, or a side of avocado for a complete meal that celebrates the flavors of Tex-Mex cuisine!