One-Pan Tex-Mex Chicken and Zucchini

Weeknights often call for meals that come together quickly without sacrificing bold flavors. This Tex-Mex Chicken And Zucchini fits right into that rhythm. The combination of tender chicken, crisp zucchini, and vibrant peppers creates a satisfying skillet dish. It’s both hearty and light. It’s a go-to when I need something nutritious. The whole family enjoys it without much fuss.

What draws people to this recipe is its one-pan simplicity. Cleanup is a breeze after a long day. Leftovers hold up well for lunch the next day. They reheat with minimal effort. They keep that fresh, zesty taste. Plus, it’s packed with veggies and protein. This makes it a smart choice for healthy eating.

Why You’ll Love This Recipe

• Quick Weeknight Win: This one-pan dish comes together in under 40 minutes. It’s perfect for busy evenings. It doesn’t skimp on flavor.
• Veggie-Packed Goodness: Loaded with zucchini, peppers, and corn. This creates a colorful, nutrient-rich meal. It feels indulgent yet light.
• Family-Friendly Appeal: The Tex-Mex spices and melty cheese make it a hit. Kids and adults alike love it. It’s versatile for casual dinners.
• Easy Cleanup: Everything cooks in a single skillet. This saves time on dishes. You can relax sooner.
• Customizable Heat: Adjust the seasoning for mild or spicy tastes. This ensures it suits everyone’s preferences.

Tex-Mex Chicken And Zucchini Ingredients

The ingredients in this Tex-Mex Chicken And Zucchini blend fresh vegetables with pantry staples. This creates a balanced, smoky flavor profile. It’s both comforting and vibrant. Opting for high-quality, fresh produce like crisp zucchini and bell peppers elevates the dish. Every bite bursts with natural sweetness and texture.

Olive oil: Provides a light base for sautéing. It helps to evenly cook the vegetables and chicken. It doesn’t overpower the flavors.

Boneless skinless chicken breasts: Adds lean protein. It becomes tender and juicy. This forms the hearty base of the meal.

Zucchini: Brings a fresh, slightly crisp texture. It has a mild flavor. This absorbs the Tex-Mex spices beautifully.

Bell peppers: Contribute vibrant color. They add a sweet, earthy taste. This enhances the overall medley of vegetables.

Onion: Offers a subtle sharpness when sautéed. This builds a flavorful foundation for the dish.

Garlic: Infuses aromatic depth. It complements the cumin and taco seasoning. This gives authentic Tex-Mex notes.

Corn: Adds natural sweetness and a pop of texture. This balances the savory elements.

Black beans: Provide creamy heartiness and plant-based protein. This makes the dish more filling.

Diced tomatoes: Supply juicy moisture and tangy acidity. This ties the ingredients together in a simmer.

Taco seasoning: Delivers classic Tex-Mex spice. It has hints of chili and herbs. This gives bold, irresistible flavor.

Ground cumin: Enhances the smoky, warm profile. This amplifies the southwestern essence.

Salt: Seasons the chicken and veggies evenly. This draws out their natural tastes.

Black pepper: Adds a gentle kick and sharpness. This rounds out the seasonings.

Shredded Tex-Mex or Colby Jack cheese: Melts into a gooey, creamy topping. This brings comfort and richness.

Green onions: Garnish with a fresh, mild onion bite. This adds crunch and color.

Cilantro: Finishes the dish with bright, herbaceous notes. This cuts through the richness.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Tex-Mex Chicken And Zucchini

Step 1: Prepare the Skillet and Sauté Vegetables

Preheat a large, deep skillet over low-medium heat. Add the olive oil. Swirl to coat the pan evenly. Add the chopped onion, minced garlic, and bell peppers. Then sauté for about 3 minutes. Stir occasionally until they soften slightly. This step builds a flavorful base. It avoids browning too much.

Step 2: Cook the Chicken

Push the vegetables to one side of the skillet. Add the chicken pieces to the empty side. Sprinkle the chicken with half the cumin, salt, and black pepper. Then cook for about 5 minutes. Stir occasionally until it’s no longer pink. Keep the chicken over direct heat. This ensures even cooking.

Step 3: Combine Ingredients and Simmer

Stir the chicken into the vegetables. Then add the corn, black beans, diced tomatoes, zucchini, taco seasoning, and remaining cumin. Mix everything together well. Cover the skillet. Cook on low-medium heat for about 10 minutes. Watch the zucchini closely. This keeps it firm and prevents overcooking.

Step 4: Add Cheese and Melt

Remove the lid. Sprinkle the shredded cheese evenly over the top of the mixture. Cover again. Cook for a few more minutes. Do this until the cheese melts completely. It becomes bubbly. This creates a cozy, melty finish.

Step 5: Garnish and Serve

Turn off the heat. Garnish with chopped green onions and cilantro for a fresh pop. Serve hot right from the skillet. Optionally add brown rice or quinoa on the side. The dish is ready when everything is tender and aromatic.

Pro Tips for Success

• Use Low-Medium Heat: This prevents the vegetables from scorching. It allows flavors to develop evenly in the skillet.
• Don’t Overcook Zucchini: Check at 10 minutes. This keeps it firm and crisp. It avoids a mushy texture.
• Season Chicken First: Sprinkling cumin and salt directly on the pieces helps. They absorb the flavors better during cooking.
• Fresh Garlic Matters: Mince it just before adding. This gives maximum aroma and punch in the sauté.
• Stir Gently After Adding Beans: This keeps the mixture cohesive. It avoids breaking down the ingredients too much.

How to Serve Tex-Mex Chicken And Zucchini

Garnishes

I love topping this dish with a generous sprinkle of chopped cilantro and green onions. Do this right before serving. They add a bright, fresh contrast to the warm spices. A squeeze of lime juice can brighten the flavors even more. This cuts through the melted cheese nicely. These simple additions make each bite feel vibrant and complete.

Side Dishes

Pair it with fluffy brown rice or quinoa. This soaks up the saucy juices. It creates a more filling meal on busy nights. A crisp green salad with avocado slices works well too. It offers a cool, refreshing balance to the hearty skillet. Sometimes I add warm tortillas for scooping. This turns it into easy handheld bites.

Creative Ways to Present

Spoon the mixture into individual bowls. Let the melted cheese form a golden, bubbly layer on top. This gives a cozy presentation. For family style, serve straight from the skillet with serving spoons. This encourages everyone to dig in together. Layer it over baked tortilla chips for a fun twist. It’s nacho-inspired but still wholesome.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the refrigerator. They keep well for up to 3 days. This makes it easy to portion out for quick lunches. It doesn’t lose flavor. Just let it cool completely before sealing. This maintains freshness.

Freezing

For longer storage, portion the cooled dish into freezer-safe bags or containers. Freeze for up to 2 months. Thaw overnight in the fridge when ready to use. This preserves the textures of the zucchini and chicken. Avoid refreezing after thawing. This keeps quality high.

Reheating

Reheat in the microwave on medium power. Use a covered dish for 2-3 minutes. Stir halfway to ensure even warming. For the oven, bake at 350°F covered with foil. Do this for 10-15 minutes. This prevents drying out the cheese. A quick stir after reheating brings back that fresh, saucy consistency.

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