Tex-Mex Chicken and Zucchini

Why You’ll Love This Recipe

This recipe is simple, fast, and packed with savory Tex-Mex flavors. It’s an easy way to enjoy lean protein and veggies in one skillet, making meal prep effortless and delicious. Plus, it’s customizable and pairs well with rice, tortillas, or on its own.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

• 2 medium zucchinis, sliced into half-moons

• 1 tablespoon olive oil

• 1 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon garlic powder

• 1/4 teaspoon onion powder

• Salt and pepper, to taste

• 1/4 cup chopped fresh cilantro

• Optional: lime wedges and avocado slices for serving

directions

1. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sprinkle half of the seasoning mixture over them. Cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.

3. In the same skillet, add zucchini and sprinkle the remaining seasoning. Sauté for 4-5 minutes until tender but still crisp.

4. Return chicken to the skillet and toss with zucchini until well combined and heated through.

5. Remove from heat and stir in chopped cilantro.

6. Serve with lime wedges and avocado slices if desired.

Servings and timing

Makes 4 servings
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Add bell peppers or corn for extra color and sweetness.

• Serve over brown rice, quinoa, or cauliflower rice for a complete meal.

• Use ground chicken or turkey instead of chicken pieces.

• Top with shredded cheese, sour cream, or salsa for more Tex-Mex flair.

• Add jalapeños or hot sauce for extra heat.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until warmed through.

FAQs

Can I use frozen zucchini?

Fresh zucchini is preferred for best texture.

Is this recipe keto-friendly?

Yes, especially if served without rice or tortillas.

Can I make this vegan?

Substitute chicken with tofu or tempeh.

How spicy is this dish?

Mild; adjust spices or add chili flakes for more heat.

Can I prepare this ahead?

Yes, store separately and reheat before serving.

Can I freeze leftovers?

Yes, freeze in airtight containers for up to 2 months.

What sides go well with this dish?

Rice, beans, or a fresh salad.

Can I add beans?

Yes, black or pinto beans work well.

How do I keep zucchini from getting mushy?

Cook zucchini briefly to retain a slight crunch.

Can I use chicken breast or thighs?

Both work; thighs are juicier.

Conclusion

Tex-Mex Chicken and Zucchini is a quick, tasty, and healthy meal that brings bold southwestern flavors to your dinner table. Easy to prepare and packed with protein and veggies, it’s a versatile dish perfect for busy weeknights or meal prep.

Tex-Mex Chicken and Zucchini

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Tex-Mex Chicken and Zucchini is a quick, flavorful dish featuring tender chicken and sautéed zucchini tossed in bold Tex-Mex spices. This healthy, low-carb meal is perfect for weeknight dinners, combining vibrant flavors with fresh vegetables.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sautéing
• Cuisine: Tex-Mex

Ingredients

1. 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
   
   2 medium zucchinis, sliced into half-moons
   
   1 tablespoon olive oil
   
   1 teaspoon chili powder
   
   1/2 teaspoon ground cumin
   
   1/2 teaspoon smoked paprika
   
   1/4 teaspoon garlic powder
   
   1/4 teaspoon onion powder
   
   Salt and pepper, to taste
   
   1/4 cup chopped fresh cilantro
   
   Optional: lime wedges and avocado slices for serving

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Instructions

In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.

1. Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and sprinkle half of the seasoning mixture over them. Cook for 5-7 minutes until browned and cooked through. Remove chicken and set aside.
2. In the same skillet, add zucchini and sprinkle the remaining seasoning. Sauté for 4-5 minutes until tender but still crisp.
3. Return chicken to the skillet and toss with zucchini until well combined and heated through.
4. Remove from heat and stir in chopped cilantro.
5. Serve with lime wedges and avocado slices if desired.

Notes

1. Add bell peppers or corn for extra color and sweetness.
2. Serve over brown rice, quinoa, or cauliflower rice for a complete meal.
3. Use ground chicken or turkey instead of chicken pieces.
4. Top with shredded cheese, sour cream, or salsa for more Tex-Mex flair.
5. Add jalapeños or hot sauce for extra heat.
6. Store leftovers in an airtight container in the refrigerator for up to 3 days.
7. Reheat in a skillet or microwave until warmed through.

Nutrition

• Serving Size: 1 serving
• Calories: Approx. 350 kcal
• Sugar: 4 g
• Sodium: 400 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 10 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 90 mg