Description
A quick and easy Tex Mex Chicken and Zucchini recipe that’s perfect for busy weeknights, bursting with flavor and nutrition.
Ingredients
Scale
- 1 lb chicken breast, diced
- 2 medium zucchinis, sliced
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 cup corn (optional)
- 1 cup black beans (optional)
- 1/2 cup shredded cheese (optional)
- Chopped cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat until it shimmers, about 1-2 minutes.
- Add the diced chicken breast and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
- Season the chicken with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.
- Add sliced zucchinis and sauté for about 3-4 minutes until tender but still crisp.
- If using, add corn and black beans, stirring gently until heated through, about 2-3 minutes.
- Sprinkle shredded cheese on top if desired, allowing it to melt for another minute while removing from heat.
- Top with chopped cilantro before serving. Serve hot and enjoy!
Notes
Avoid overcooking the zucchini. Use high-quality spices and fresh produce for the best flavor. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 3g
- Sodium: 380mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 70mg