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- 2 boneless, skinless chicken breasts, cut into bite-sized cubes - 2 medium zucchinis, sliced into half-moon shapes - 1 bell pepper, diced - 1 red onion, diced - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 tablespoon olive oil - Salt and pepper to taste - 1 cup fresh corn kernels or canned corn, drained - 1 cup black beans, rinsed and drained - 1 ripe avocado, diced - Fresh cilantro, chopped for garnish - Lime wedges for serving Gathering these ingredients is easy and fun. Start with chicken breasts. These add protein and flavor. Next, grab zucchinis. They add great texture and color. Choose a bell pepper that you like. It can be red, green, or yellow. The red onion gives a sweet taste and a pop of color. Garlic adds depth to the dish. Now, for spices, you will need cumin, chili powder, and smoked paprika. These spices bring warmth and zest. Olive oil is your cooking base, while salt and pepper enhance all flavors. Fresh corn and black beans are your fiber-filled additions. Avocado is the creamy topping you won't want to skip. Finally, cilantro and lime are perfect for fresh garnishes. Together, these ingredients create a bright, tasty meal. {{ingredient_image_2}} Start by cutting the chicken into small cubes. In a large bowl, mix the chicken with olive oil, ground cumin, chili powder, smoked paprika, salt, and pepper. Make sure every piece is covered. This step adds flavor and helps the spices stick. Heat a splash of olive oil in a large skillet over medium heat. Add the diced red onion and minced garlic. Cook for 2-3 minutes until the onions are soft and clear. Stir them often to avoid burning. This mix creates a fragrant base for your dish. Raise the heat to medium-high. Add the marinated chicken to the skillet. Cook for about 5-7 minutes, stirring often. Look for a nice golden-brown color on all sides. Check that the chicken is cooked through. It should not be pink inside. Next, add the sliced zucchini and diced bell pepper to the skillet. Stir gently to combine everything. Cook for 4-5 minutes until the veggies are soft but still crunchy. This keeps the dish fresh and colorful. Stir in the corn and black beans. Heat them through for another 3-4 minutes. This step adds sweetness and texture. Taste your dish and adjust the salt and pepper if needed. It’s important to get the flavors just right. Once everything is hot and ready, take it off the heat. Top with diced avocado and fresh cilantro. For a zesty kick, serve with lime wedges. Use vibrant bowls for a pretty presentation. You can also sprinkle cheese on top for extra flavor. - Ideal cooking temperatures: Start cooking your chicken on medium-high heat. This gives it a nice sear. Heat helps lock in moisture and flavor. - Avoiding overcooking: Cook the chicken for about 5-7 minutes. Check it often to avoid dryness. Chicken should be browned and juicy. - Additional spice suggestions: Try adding cayenne for heat. You can also use oregano for a fresh taste. Experiment with these spices to find your perfect mix. - Pairing tips with sides: Serve with rice or tortillas. These sides soak up the flavors well. A refreshing salad can balance the meal too. - Low-calorie alternatives: Use skinless chicken thighs for more flavor without too many calories. Swap olive oil for a light cooking spray to reduce fat. - Adjustments for dietary restrictions: If you need a gluten-free option, check your spices. Most are safe, but some blends might have fillers. Use fresh vegetables to keep it healthy and tasty. Pro Tips Marinate the Chicken: For enhanced flavor, consider marinating the chicken in the spice mixture for at least 30 minutes or overnight in the refrigerator. Choose Fresh Ingredients: Using fresh veggies and herbs will elevate the taste and nutritional value of your dish, so opt for the freshest produce available. Customize the Spice Level: If you enjoy a bit of heat, feel free to add diced jalapeños or a pinch of cayenne pepper to the chicken seasoning. Serve with Sides: This dish pairs beautifully with warm tortillas or a side of Mexican rice for a more complete meal experience. {{image_4}} You can switch proteins in this dish. Try turkey or shrimp for a new taste. If you want a vegetarian meal, use tofu or tempeh instead. Each option brings its own fun flavor. For veggies, use what’s in season. Squash, bell peppers, or even spinach work well. You can mix and match. This keeps the dish fresh all year long. You can bake this dish in the oven. Preheat it to 400°F. Spread the chicken and veggies in a baking dish. Bake for about 25 minutes. This method makes the chicken juicy and the veggies soft. Grilling is another great option. It adds a smoky flavor. Just marinate the chicken and veggies, then place them on a hot grill. Cook until everything is done. This method makes for a fun summer meal. Adjust the heat level to your taste. For mild flavor, skip the chili powder or use less. If you love spice, add jalapeños or cayenne. This lets everyone enjoy the dish. You can also add new ingredients for deeper flavor. Try black olives, corn, or fresh herbs like oregano. Each addition makes the dish even more exciting. Mixing flavors keeps dinner lively and enjoyable. Store any leftovers in an airtight container. This keeps the dish fresh. It’s best to store it within two hours of cooking. Make sure to let it cool down first. I recommend using glass containers because they help keep flavors strong. You can reheat Tex Mex Chicken and Zucchini in two ways. The microwave is quick and easy. Just cover the dish and heat in short bursts. Stir it often to warm evenly. The stovetop method takes a bit longer but keeps the texture nice. Heat a pan over medium-low heat. Add a splash of oil and stir gently until warmed. To freeze, place portions in freezer-safe bags or containers. Squeeze out excess air before sealing. Label with the date to track freshness. This dish can last for up to three months in the freezer. When ready to eat, thaw it in the fridge overnight. Reheat it using the stovetop method for best results. The total time to make this dish is 30 minutes. Here’s the breakdown: - Prep Time: 15 minutes - Cooking Time: 15 minutes With quick and simple steps, you can enjoy a flavorful meal in no time. Yes, you can prepare this dish ahead of time. Here are some tips for meal prep: - Cook the chicken and veggies: You can cook them and store in the fridge for up to three days. - Keep the toppings separate: Add avocado and cilantro just before serving for freshness. - Reheat gently: Use a skillet to warm up the dish, ensuring it stays tasty. Pair this dish with some delicious sides. Here are a few recommendations: - Rice: Cilantro lime rice adds a nice touch. - Tortillas: Soft tortillas make a great wrap for the chicken mix. - Salad: A fresh green salad balances the warm flavors. - Guacamole: This adds creaminess and extra flavor. Yes, this recipe is gluten-free. Here’s what to consider: - Check canned goods: Ensure the black beans and corn are labeled gluten-free. - Spices: Always verify that your spices do not contain gluten. Making this dish vegetarian is simple. Here are some substitutes for the chicken: - Tofu: Firm tofu works great when cubed and seasoned. - Tempeh: This adds a nice texture and protein. - Chickpeas: They are a hearty option and full of flavor. - Mushrooms: Use a mix of your favorite mushrooms for a meaty feel. This blog post covered a flavorful Tex Mex Chicken and Zucchini dish. You learned about the ingredients needed, from chicken to fresh vegetables. I shared steps for perfect cooking and tips for great taste. Variations let you customize the dish, and storage advice ensures freshness longer. This meal is easy, fun, and healthy. You can enjoy it with family or friends any night! Try it out and enjoy sharing these tips and tricks with others. Cooking can be a joy, and this dish is a great start.

Tex Mex Chicken and Zucchini Fiesta

A vibrant and flavorful dish featuring chicken, zucchini, and a mix of Tex Mex spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Tex Mex
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces boneless, skinless chicken breasts, cut into bite-sized cubes
  • 2 medium zucchinis, sliced into half-moon shapes
  • 1 piece bell pepper, diced
  • 1 piece red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 1 cup fresh corn kernels (or canned corn, drained)
  • 1 cup black beans, rinsed and drained
  • 1 piece ripe avocado, diced
  • to taste fresh cilantro, chopped (for garnish)
  • as needed lime wedges (for serving)

Instructions
 

  • In a large mixing bowl, combine the cubed chicken breast with the olive oil, ground cumin, chili powder, smoked paprika, and a generous pinch of salt and pepper. Mix well to ensure the chicken is evenly coated in the spice blend.
  • Heat a splash of olive oil in a large skillet over medium heat. Once the oil is shimmering, add in the diced red onion and minced garlic. Sauté for 2-3 minutes, stirring occasionally, until the onions are soft and translucent.
  • Increase the skillet's heat to medium-high and add the seasoned chicken to the pan. Cook for approximately 5-7 minutes, stirring occasionally, until the chicken is nicely browned on all sides and cooked through.
  • Add the sliced zucchinis and diced bell pepper to the skillet. Gently stir to combine, cooking for another 4-5 minutes, until the vegetables are tender yet retain a slight crispness.
  • Stir in the fresh corn and black beans, allowing them to heat through for an additional 3-4 minutes. Taste the mixture and adjust the seasoning with more salt and pepper, as necessary.
  • Once fully cooked, remove the skillet from heat. Top the dish with the diced avocado and a generous sprinkle of fresh cilantro. Serve warm, accompanied by lime wedges for an extra burst of tangy flavor.

Notes

Serve in vibrant bowls, garnished with additional cilantro and lime wedges for a fresh touch. Consider sprinkling some crumbled queso fresco or shredded cheese on top for an authentic Tex Mex flair.
Keyword chicken, dinner, healthy, Tex Mex, zucchini