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Tex Mex Chicken And Zucchini is beautifully presented in this featured image.

Ultimate Tex Mex Chicken and Zucchini

This Tex-Mex Chicken and Zucchini recipe delivers a healthy, flavorful, and satisfying meal perfect for a quick weeknight dinner. It features seared chicken and tender zucchini seasoned with bold Tex-Mex spices, brightened with lime, and served with your favorite toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Tex-Mex
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 medium zucchinis, halved lengthwise and sliced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/4 tsp cayenne pepper optional
  • 1/4 cup chicken broth
  • Juice of 1 lime
  • Salt to taste
  • Pepper to taste
  • Optional toppings: shredded cheese
  • Optional toppings: sour cream
  • Optional toppings: avocado
  • Optional toppings: cilantro

Equipment

  • Large skillet or Dutch oven
  • cutting board
  • knife
  • mixing bowl
  • Measuring spoons
  • Measuring cups

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken pieces with 1 tablespoon of olive oil, chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Ensure the chicken is evenly coated.
  2. Sear the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and sear for 2-3 minutes per side, until browned. Remove the chicken from the skillet and set aside.
  3. Sauté the Vegetables: Add the chopped onion and bell peppers to the skillet and cook for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
  4. Combine and Simmer: Add the sliced zucchini, diced tomatoes (with their juices), and chicken broth to the skillet. Stir to combine. Return the seared chicken to the skillet.
  5. Cook Until Done: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through and the zucchini is tender.
  6. Finish with Lime: Stir in the lime juice. Taste and adjust seasonings as needed.
  7. Serve: Serve hot, garnished with your favorite toppings such as shredded cheese, sour cream, avocado, and cilantro. Serve on its own or with rice or tortillas.

Notes

For best results, sear the chicken in batches to avoid overcrowding the pan. This allows the chicken to brown properly. Adjust the amount of cayenne pepper to control the heat level. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. This recipe can be easily adapted for a sheet pan meal by tossing all ingredients (except lime juice) on a sheet pan and roasting at 400°F (200°C) until the chicken is cooked through and the vegetables are tender. Stir in the lime juice after roasting.