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Description
A quick and flavorful Tex Mex chicken and zucchini skillet dinner, perfect for a weeknight meal. This one-pan dish is packed with seasoned chicken, fresh zucchini, and vibrant Tex-Mex spices, offering a healthy and satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 medium zucchinis, sliced
- 1/2 cup salsa
- 1/4 cup shredded cheddar cheese (optional)
- Chopped cilantro, for garnish (optional)
- Avocado slices, for garnish (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken pieces to the skillet. Sprinkle with chili powder, cumin, garlic powder, onion powder, salt, and pepper. Cook, stirring occasionally, until browned on all sides and almost cooked through, about 5-7 minutes.
- Add sliced zucchini to the skillet. Cook, stirring occasionally, until the zucchini is tender-crisp, about 5-7 minutes.
- Pour salsa over the chicken and zucchini. Stir to combine and cook for another 2-3 minutes, until heated through.
- If using, sprinkle shredded cheese over the top and let it melt, about 1-2 minutes.
- Garnish with chopped cilantro and avocado slices, if desired. Serve hot.
Notes
- For a spicier dish, add a pinch of cayenne pepper or red pepper flakes with the other spices.
- Feel free to add other vegetables like bell peppers or onions along with the zucchini.
- This dish is naturally gluten-free.
- For a low-carb option, omit the salsa or use a sugar-free variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg