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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.

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

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

Find it online: https://thefamilycooking.com/tex-mex-chicken-and-zucchini/