Tex Mex Chicken and Zucchini Skillet
This skillet brings the bold flavors of Tex Mex food straight into your kitchen. The smoky, slightly spicy seasoning blends beautifully with the natural sweetness of zucchini, creating a balanced dish that hits all the right notes.
Equipment
- Large skillet or sauté pan
- Cutting board
- Sharp chef’s knife
- Measuring spoons & cups
- Spatula or wooden spoon
- Optional: Citrus juicer
Ingredients
For the Chicken and Veggies:
- 1 lb 450g boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 medium zucchinis sliced into half-moons
- 1 red bell pepper diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 tbsp olive oil
For the Tex Mex Seasoning:
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/4 tsp cayenne pepper optional, for a little heat
- Salt and black pepper to taste
Optional Toppings / Tex Mex Bowl Add-Ons:
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup chopped fresh cilantro
- 1 lime cut into wedges
- 1 avocado sliced
- Salsa or hot sauce to taste
Instructions
Step 1: Prepare the Ingredients
- Wash the zucchinis and slice them into half-moons about 1/4-inch thick.
- Dice the red bell pepper into small, bite-sized pieces.
- Peel and dice the onion into small pieces.
- Mince the garlic cloves finely.
- Cut the chicken breasts into roughly 1-inch cubes.
- Measure out all your spices: chili powder, smoked paprika, cumin, oregano, cayenne, salt, and black pepper.
- Pro Tip: Keep all your ingredients ready in small bowls (“mise en place”) before cooking — it makes the skillet process smooth and stress-free.
Step 2: Cook the Chicken
- Place your large skillet on the stove over medium-high heat.
- Add 1 tablespoon of olive oil to the skillet and let it heat for 30–60 seconds.
- Add the chicken cubes in a single layer.
- Let the chicken cook without stirring for 2–3 minutes to get a light sear.
- Stir the chicken and cook for another 3–4 minutes until all sides are lightly browned and the chicken is nearly cooked through.
- Sprinkle a pinch of salt and black pepper over the chicken while it cooks.
- Pro Tip: Avoid overcrowding the pan — if your chicken pieces are too close, they’ll steam instead of sear. Cook in batches if needed.
Step 3: Cook the Veggies
- Push the chicken to one side of the skillet.
- Add the diced onion and bell pepper to the empty side.
- Cook for 2–3 minutes until the onion becomes translucent.
- Add the minced garlic and sliced zucchini.
- Stir everything together, cooking for 3–4 minutes until the zucchini is slightly tender but still has a bit of crunch.
- Pro Tip: Stir occasionally to prevent the garlic from burning — burnt garlic can taste bitter.
Step 4: Add the Tex Mex Seasoning
- Sprinkle the chili powder, smoked paprika, cumin, oregano, and cayenne pepper evenly over the chicken and veggies.
- Stir everything thoroughly so that the spices coat the chicken and vegetables evenly.
- Taste a small piece and add more salt or pepper if needed.
- Pro Tip: Adding spices gradually allows you to control the heat and flavor — you can always add more, but you can’t take it out.
Step 5: Simmer and Finish
- Reduce the heat to medium-low.
- Cover the skillet with a lid for 2–3 minutes to allow the flavors to meld.
- Remove the lid and stir gently.
- Taste and adjust seasonings if necessary.
- If using cheese, sprinkle it on top now and cover for another 1–2 minutes until melted.
- Pro Tip: Fresh lime juice added at the end brightens the flavors — squeeze over the skillet just before serving.
Step 6: Serve
- Transfer the skillet contents to plates or bowls.
- Add optional toppings like sliced avocado, fresh cilantro, or salsa.
- Serve immediately while hot.
- Pro Tip: This dish works beautifully in a Tex Mex bowl with rice, beans, and extra veggies if you want a more filling meal.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 320–360 kcal
- Protein: 32–35 g
- Carbohydrates: 10–14 g
- Fat: 14–16 g
- Fiber: 3–4 g
- Sugar: 5–6 g
- Sodium: Moderate