Prepare your taste buds for a Tex-Mex extravaganza with our Chicken and Zucchini recipe. Bursting with vibrant colors and bold flavors, this dish features succulent chicken, crisp zucchini, and a medley of Tex-Mex goodness. Whether enjoyed on its own, over rice, or as a filling for wraps, this recipe brings the spirit of a fiesta to your dinner table. Say goodbye to bland weeknight meals and let the Tex-Mex party begin!
In our home, the Tex-Mex Chicken and Zucchini recipe has become synonymous with lively family dinners. The sizzle of vegetables in the skillet, the aroma of spices filling the air, and the melty cheese topping – it’s an experience that turns ordinary nights into fiestas. The versatility of this dish makes it a go-to, whether we’re craving a quick and delicious meal or hosting friends for a casual get-together. It’s a culinary celebration that never fails to bring smiles around the table.
Why This + Recipe Name:
“Why This Tex-Mex Chicken and Zucchini Dish Deserves a Spot in Your Weekly Rotation.”
- Quick and Easy: Ready in a flash, this recipe is perfect for busy weeknights without compromising on flavor.
- Tex-Mex Medley: A harmonious blend of chicken, zucchini, bell peppers, and a tantalizing mix of spices for an authentic Tex-Mex experience.
- Versatile Serving Options: Enjoy it on its own, over rice or quinoa, or as a filling for wraps – the possibilities are endless.
- Crowd-Pleaser: The cheesy topping, vibrant colors, and bold flavors make it a hit with both kids and adults alike.
Ingredients:
- 1 lb boneless & skinless chicken breasts, cut into 1″ pieces
- 2 large zucchini, diced
- 2 medium bell peppers, chopped
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 cup corn, frozen or fresh
- 1 tbsp oil for frying
- 14 oz can low-sodium black beans, drained & rinsed
- 14 oz can low-sodium diced tomatoes, not drained
- 1 tsp store-bought or homemade taco seasoning
- 1 tbsp cumin, divided
- 1 tsp salt
- Ground black pepper, to taste
- 1 cup Tex-Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
Measurements:
- Chicken: 1 lb = 453.592g
- Corn: 1 cup = 175g
- Cheese: 1 cup = 113g
- Cumin: 1 tbsp = 8.5g
Directions:
- Preheat a large (12 inch) deep skillet on low-medium heat and coat with oil. Add onion, garlic, and bell pepper; sauté for 3 minutes, stirring occasionally.
- Move vegetables to the side and add chicken. Sprinkle with 1 tsp cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
- Add corn, beans, tomatoes, zucchini, taco seasoning, and remaining cumin. Stir, cover, and cook on low-medium for 10 minutes.
- Sprinkle with cheese, cover, and cook for a few minutes or until cheese has melted. Top with green onions and cilantro.
- Serve hot, on its own or with Instant Pot brown rice or Instant Pot quinoa. Feel free to garnish with sour cream, additional cilantro, black olives, or crushed tortilla chips.
Notes: Experiment with different cheese blends for added variety. For a low-carb option, use lettuce wraps instead of tortillas. This dish reheats well, making it an excellent option for meal prep.
