Tex Mex Chicken and Zucchini
A cozy and comforting dish featuring juicy chicken and tender zucchini, perfectly seasoned with Tex Mex spices.
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.
Notes
Store leftovers in an airtight container for up to 3–4 days. Reheat gently to preserve texture. For longer storage, freeze in a freezer-safe container for up to 2 months.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 28gProtein: 40gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 4gSugar: 4g
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