Tex Mex Chicken and Zucchini
On a crisp autumn evening, when the light turns honey-gold and the oven warms the whole house, this recipe feels like a warm blanket: simple, comforting, and vibrant with seasonal produce. Tex Mex Chicken and Zucchini has become a reader favorite because it balances spicy, smoky flavors with tender zucchini and juicy chicken—perfect for busy weeknights or a cozy weekend bake. For leftover ideas that pair well with this dish, try my easy chicken and veggie lunch boxes which make weekday meals a breeze.
Ingredients for Tex Mex Chicken and Zucchini
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium zucchinis, sliced into half-moons
- 1 red bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp black pepper
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1 cup shredded cheese (optional)
- Optional streusel topping: 1/2 cup cornmeal, 1/4 cup flour (or gluten-free flour), 1/4 cup melted butter, 2 tbsp grated cheddar, pinch of salt
If you prefer a saucier inspiration or flavor contrast, consider the approach used in our teriyaki chicken and vegetable bowls for ideas on glazing and serving.
Step-by-Step Instructions
Follow these steps to cook the Tex Mex Chicken and Zucchini to juicy, flavorful perfection.
- Prep the chicken and vegetables
- Pat chicken pieces dry and season with half the chili powder, cumin, smoked paprika, salt, and pepper. Toss zucchini, bell pepper, and onion with the remaining spices and a drizzle of olive oil.
- Sear the chicken
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken in a single layer and brown for 3–4 minutes per side until golden (it doesn’t need to be fully cooked). Remove chicken and set aside.
- Cook the vegetables
- In the same skillet, add another drizzle of oil if needed. Sauté onion until translucent, add garlic for 30 seconds, then add zucchini and bell pepper. Cook until edges are tender and just caramelized.
- Combine and simmer
- Return the chicken to the pan, squeeze in lime juice, and reduce heat to medium-low. Cover and let Tex Mex Chicken and Zucchini simmer for 6–8 minutes until chicken is cooked through and flavors meld.
- Finish and rest
- Remove from heat, stir in cilantro and optional shredded cheese, and let the Tex Mex Chicken and Zucchini rest for a few minutes so juices redistribute.
- Optional bake (with topping)
- If you want a baked finish, transfer everything to a shallow baking dish, sprinkle the streusel/crumble on top, and bake at 375°F (190°C) for 10–12 minutes until the topping is golden and cheese is bubbly.
Tips for Success
- Avoid watery zucchini: choose medium zucchinis and sauté on higher heat to evaporate excess moisture quickly.
- Even cooking for chicken: cut pieces uniform in size and don’t overcrowd the pan when searing.
- Balancing spice: start with the suggested chili powder and taste before adding more; you can always add a pinch of cayenne if you want extra heat.
- Make it ahead: this dish reheats wonderfully and flavors often deepen after a day in the fridge.
Possible Variations
- Gluten-free: Use gluten-free flour or almond flour in the streusel, and ensure any seasoning blends are certified gluten-free for a fully gluten-free Tex Mex Chicken and Zucchini.
- Vegetarian swap: replace chicken with firm tofu or chickpeas and increase spices for added depth.
- Streusel topping: try a savory cornbread-style crumble with cornmeal, shredded cheese, and scallions for a comforting twist.
- Lighter pairing: serve the Tex Mex Chicken and Zucchini over brown rice, quinoa, or alongside a fresh tomato and pasta salad—see our zucchini with pasta and tomatoes for a bright, seasonal pairing.
Storage Recommendations
- Refrigerate: Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stovetop over low heat or in a 350°F oven to preserve texture.
- Freeze: For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating tip: Add a splash of water or broth when reheating to loosen the sauce and prevent drying, especially if you used the bake-and-top method.
Warm closing
This Tex Mex Chicken and Zucchini is a cozy, adaptable fall favorite that highlights seasonal zucchini and simple pantry spices. It’s friendly for beginners, forgiving in technique, and easy to customize—perfect for bakers and cooks who love hearty, seasonal treats. Enjoy the aroma, the warm flavors, and the comfort of a home-cooked meal.
FAQs
Q: Can I use frozen zucchini for this recipe?
A: You can, but frozen zucchini releases more water. Thaw and pat very dry, then increase sauté time to evaporate excess moisture before combining with chicken.
Q: How can I prevent the chicken from drying out?
A: Sear the chicken quickly on high heat to lock juices, avoid overcrowding the pan, and finish cooking gently in the skillet with a splash of lime juice or broth. Resting the chicken a few minutes before serving helps keep it tender.
Q: Is this recipe suitable for a gluten-free diet?
A: Yes—swap any flour in the streusel for a gluten-free alternative or omit the topping. Ensure spice blends and other packaged ingredients are labeled gluten-free.
Q: How long will leftovers of Tex Mex Chicken and Zucchini keep in the fridge?
A: Store leftovers in an airtight container for 3–4 days. Reheat thoroughly before eating and consume within that timeframe for best quality.
Tex Mex Chicken and Zucchini
Ingredients
Main ingredients
- 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 medium zucchinis, sliced into half-moons Choose medium zucchinis to avoid excess moisture.
- 1 large red bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil Divided into two uses.
- 1 tbsp chili powder Halved for seasoning chicken and vegetables.
- 1 tsp ground cumin
- 0.5 tsp smoked paprika
- 0.5 tsp oregano
- 0.5 tsp kosher salt Adjust to taste.
- 0.25 tsp black pepper
- 1 each Juice of 1 lime
- 0.25 cup chopped fresh cilantro
- 1 cup shredded cheese (optional) Use your favorite type.
Optional streusel topping
- 0.5 cup cornmeal
- 0.25 cup flour (or gluten-free flour)
- 0.25 cup melted butter
- 2 tbsp grated cheddar
- 1 pinch salt
Instructions
Preparation
- Pat chicken pieces dry and season with half the chili powder, cumin, smoked paprika, salt, and pepper.
- Toss zucchini, bell pepper, and onion with the remaining spices and a drizzle of olive oil.
Searing the chicken
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add chicken in a single layer and brown for 3–4 minutes per side until golden; it doesn’t need to be fully cooked.
- Remove chicken and set aside.
Cooking the vegetables
- In the same skillet, add another drizzle of oil if needed.
- Sauté onion until translucent; add garlic for 30 seconds, then add zucchini and bell pepper.
- Cook until edges are tender and just caramelized.
Combining and simmering
- Return the chicken to the pan, squeeze in lime juice, and reduce heat to medium-low.
- Cover and let simmer for 6–8 minutes until chicken is cooked through and flavors meld.
Finishing and resting
- Remove from heat, stir in cilantro and optional shredded cheese, and let rest for a few minutes to redistribute juices.
Optional baking
- Transfer to a shallow baking dish, sprinkle the streusel on top, and bake at 375°F (190°C) for 10–12 minutes until topping is golden and cheese is bubbly.