Tex Mex Chicken and Zucchini
A vibrant one-pan dish with tender chicken, sautéed zucchini, and bold Tex-Mex spices—ready in 30 minutes! Perfect for healthy weeknights or meal prep.
Ingredients
- 1.5 lbs (680g) boneless chicken thighs, cubed
- 2 medium zucchinis, diced
- 1 red bell pepper, sliced
- 1 small red onion, diced
- 2 tbsp olive oil
- 2 tbsp Tex-Mex seasoning (or taco seasoning)
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 lime (juiced)
- ¼ cup fresh cilantro, chopped
- Salt & pepper to taste
- Optional toppings: crumbled cotija cheese, avocado slices
Instructions
- Sear Chicken: Heat oil in a large skillet. Add chicken, season with salt/pepper, and cook until browned (5-6 mins). Remove and set aside.Sauté Veggies: In the same skillet, add onion, bell pepper, and zucchini. Cook until tender (5 mins).Combine: Return chicken to skillet. Add Tex-Mex seasoning, cumin, and paprika. Stir to coat.Finish: Squeeze lime juice over top. Garnish with cilantro and optional toppings.
Notes
- For spicier flavor, add diced jalapeños.
- Serve over cauliflower rice for a low-carb option.