This Healthy Tex Mex Chicken and Zucchini Skillet is a colorful, one-pan wonder! With tender chicken, fresh zucchini, and lots of zesty spices, it’s tasty and good for you!
Who said healthy can’t be fun? The bold flavors really make this dish pop! I like to whip it up for a quick dinner on busy nights. Simple and satisfying! 🌶️🥒
Key Ingredients & Substitutions
Olive Oil: This oil is great for cooking due to its health benefits and flavor. If you’re out of olive oil, you can use avocado oil or even coconut oil as alternatives. They all work well for sautĂ©ing!
Chicken Breasts: Boneless, skinless chicken is lean and cooks quickly. If you’re looking for a lighter option or have a vegetarian diet, replace it with cooked tofu or chickpeas for protein.
Zucchini: This vegetable adds a nice crunch and lightness. You can easily substitute with yellow squash or even bell peppers for a different texture. If you want to keep it low-carb, cauliflower works great too!
Canned Black Beans: They add fiber and protein. If you prefer another bean, feel free to swap in pinto beans or kidney beans. If you’re short on time, canned beans save a lot of effort!
Cheese: I like using low-fat Mexican blend cheese for flavor and meltiness. If you’re dairy-free, try a plant-based cheese or simply omit it altogether for a lighter version.
How Can I Make Sure My Chicken is Cooked Through?
Cooking chicken well is essential to keep it safe and juicy. Here are some tips to help:
- Cut the chicken into uniform, bite-sized pieces. This ensures even cooking.
- Use a meat thermometer: Chicken should reach an internal temperature of 165°F (75°C).
- Don’t rush it: Allow the chicken to brown well. This adds flavor and confirms it’s cooked through.
By following these steps, your chicken will be tender and flavorful, making your Tex Mex Skillet a hit every time!
Healthy Tex Mex Chicken and Zucchini Skillet
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 3 medium zucchinis, diced
- 1 red bell pepper, diced
- 1 cup corn kernels (fresh or frozen)
- 1 cup canned black beans, drained and rinsed
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup diced onion (optional)
- 1 cup shredded low-fat Mexican blend cheese or part-skim mozzarella
- Fresh cilantro, chopped, for garnish
- Optional: fresh lime wedges, sour cream or Greek yogurt for serving
How Much Time Will You Need?
This delicious skillet meal takes about 10 minutes of prep and 20 minutes of cooking time, for a total of about 30 minutes. It’s quick and perfect for a busy weeknight dinner!
Step-by-Step Instructions:
1. Heat the Oil and Cook the Chicken:
Start by heating the olive oil in a large non-stick skillet over medium-high heat. Once hot, add the diced chicken to the skillet. Sprinkle in the ground cumin, chili powder, smoked paprika, garlic powder, and a good pinch of salt and pepper. Cook for about 6-8 minutes, stirring occasionally, until the chicken is nicely browned and fully cooked. Once done, remove the chicken from the skillet and set it aside for later.
2. Sauté the Vegetables:
Using the same skillet, add the diced zucchini, red bell pepper, and the optional diced onion (if you like). Sauté for about 5 minutes, stirring until the veggies are tender but still have a little crunch. This keeps everything fresh and vibrant!
3. Combine Everything:
Next, stir in the corn, black beans, and diced tomatoes. Cook for an additional 2-3 minutes, just until everything is heated through and well combined. Then, return the cooked chicken to the skillet, giving it a good stir to mix everything together.
4. Add the Cheese:
Now sprinkle the shredded cheese evenly over the skillet mixture. Cover the skillet with a lid and let it cook for another 2-3 minutes, or until the cheese has melted beautifully over everything.
5. Serve and Enjoy:
Once the cheese is all gooey and melted, remove the skillet from the heat. Garnish with fresh cilantro for a burst of color and flavor! Serve hot. You can even squeeze a wedge of lime over it or add a dollop of sour cream or Greek yogurt if you like. Enjoy your healthy and hearty meal!
This colorful, nutritious, and flavorful Healthy Tex Mex Chicken and Zucchini Skillet is not just easy to make, but it’s also perfect for the whole family. Happy cooking!
FAQ for Healthy Tex Mex Chicken and Zucchini Skillet
Can I Use Different Vegetables in This Recipe?
Absolutely! Feel free to mix and match vegetables based on what you have. Great options include bell peppers of other colors, yellow squash, or even carrots. Just chop them to similar sizes for even cooking.
How Can I Make This Recipe Spicier?
If you’re looking to kick up the heat, try adding diced jalapeños or a pinch of cayenne pepper along with the other spices. Alternatively, drizzle some hot sauce on top before serving for an extra kick!
Can I Make This Recipe in Advance?
Yes, you can! Prepare the skillet as directed, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
What Should I Serve With This Dish?
This skillet is delicious on its own, but you can serve it over rice or quinoa for a heartier meal. It’s also great with tortilla chips, in lettuce wraps, or alongside a fresh salad!
