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- 2 chicken breasts, diced - 2 medium zucchini, sliced into half-moons - 1 red bell pepper, diced Chicken is the star of this dish. I like to use boneless chicken breasts for a quick cook time. They soak up all the flavors well. Zucchini adds a nice crunch and freshness. Slicing them into half-moons makes them easy to eat and cook evenly. Red bell pepper brings sweetness and color. Its bright hue makes the dish more appealing. - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder Ground cumin gives a warm, earthy flavor. It enhances the overall taste of the chicken. Smoked paprika adds a lovely smoky note. This spice makes the dish feel cozy and rich. Chili powder adds heat and depth. Use it to adjust the spice level to your taste. - 1 cup corn (fresh or frozen) - 1 cup black beans, rinsed and drained - 1 cup cherry tomatoes, halved - Fresh cilantro for garnish Corn adds sweetness and texture. I love using fresh corn when it’s in season. Black beans give protein and fiber. They make the meal hearty and filling. Cherry tomatoes add a juicy burst of flavor. Their bright color enhances the dish's look. Fresh cilantro is a must for garnish. It adds a fresh, herbal note that brightens the meal. {{ingredient_image_1}} To get started, gather your ingredients. You will need: - 2 chicken breasts, diced - 2 medium zucchini, sliced into half-moons - 1 red bell pepper, diced - 1 small red onion, chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 1 cup corn (fresh or frozen) - 1 cup black beans, rinsed and drained - 1 cup cherry tomatoes, halved - Fresh cilantro for garnish - Lime wedges for serving First, wash all your veggies. Dice the chicken into bite-sized pieces. Slice the zucchini into half-moons. Chop the onion and mince the garlic. Next, measure out your spices. Mix the cumin, smoked paprika, chili powder, salt, and pepper in a small bowl. This will save time later. Now, it’s time to cook! Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic to the skillet. Sauté for 2-3 minutes until fragrant and the onion turns translucent. Next, add the diced chicken. Cook for about 5-7 minutes until it turns golden brown on all sides. Then, sprinkle the spice mix over the chicken. Stir well to coat every piece. Add the sliced zucchini and diced red bell pepper. Cook for another 5 minutes until the veggies soften. Finally, stir in the corn, black beans, and cherry tomatoes. Cook for an additional 3-5 minutes until everything is warm. To serve, spoon the Tex Mex chicken and zucchini onto plates. Garnish with fresh cilantro for a burst of color and flavor. Add lime wedges on the side. A squeeze of lime juice brightens the dish. Enjoy your meal! To ensure your chicken is cooked thoroughly, always check its internal temperature. It should reach 165°F (75°C). Use a meat thermometer for accuracy. Cook the chicken in a hot skillet to get a nice brown color. This adds flavor. Sauté the onions and garlic first; it builds a great base. Stir frequently to avoid burning. If you want more spice or heat, add some diced jalapeños or a pinch of cayenne pepper. These give a nice kick! Fresh herbs can elevate the dish too. I love using cilantro as a garnish. It adds freshness and color to your meal. You can also add fresh lime juice for a zesty touch. For sides, consider serving with warm tortillas or fluffy rice. They pair well with the Tex Mex flavors. When plating, use a wide bowl or plate. Layer the chicken and veggies in the center. Scatter some corn and black beans on top. Finish with cilantro and a lime wedge on the side. This makes the dish look vibrant and inviting! Pro Tips Marinate the Chicken: For extra flavor, marinate the diced chicken in lime juice, cumin, and chili powder for at least 30 minutes before cooking. Use Fresh Ingredients: Whenever possible, opt for fresh vegetables and herbs to enhance the flavor and nutritional value of the dish. Customize Your Veggies: Feel free to swap out the zucchini and bell pepper for other seasonal vegetables like corn, asparagus, or mushrooms. Serve with Avocado: Adding avocado slices or guacamole on top can provide a creamy texture that complements the dish beautifully. {{image_2}} You can switch out the chicken for other proteins. Turkey works well and has a similar taste. If you're looking for plant-based options, try tofu. Tofu absorbs flavors nicely and adds a nice texture. For a hearty meal without meat, consider using lentils or chickpeas. Both pair well with Tex Mex spices and give you great nutrition. Feel free to change the veggies in this dish. You can add bell peppers in different colors, like yellow or green. Corn adds sweetness, but you can also use peas or spinach. For a crunchy twist, try adding diced carrots or broccoli florets. These veggies add color and flavor for a fun meal. Adjusting the spice level is easy! If you want a milder dish, skip the chili powder or use less. You can also add a dollop of sour cream to cool it down. For a spicier kick, add fresh jalapeños or more chili powder. Experiment with different spices like cayenne or hot sauce to find your perfect flavor! To keep your Tex Mex Chicken and Zucchini fresh, place leftovers in airtight containers. This helps prevent moisture loss and keeps flavors intact. Store them in the refrigerator. The dish lasts about three to four days. Always label your containers with the date to track freshness. When reheating, use a skillet for the best results. Heat it over medium heat. Add a splash of water or broth to keep it moist. Stir frequently to ensure even heating. You can also use a microwave. Cover the dish with a damp paper towel to keep it from drying out. Heat in short bursts, stirring in between. Yes, you can freeze this dish! To freeze, let it cool completely. Place it in freezer bags or containers, removing as much air as possible. Label with the date. It can be frozen for up to three months. To thaw, move it to the fridge overnight. Reheat using the skillet method for the best taste and texture. How do you know when chicken is fully cooked? You can tell chicken is done when it reaches 165°F. Use a meat thermometer to check. The chicken should be white all through. No pink should remain. This ensures it is safe to eat. Can I use frozen chicken for this recipe? Yes, you can use frozen chicken. Just make sure to thaw it first. You can do this in the fridge overnight. Quick thawing can happen in cold water. Once thawed, you follow the same recipe steps. What can I use instead of zucchini? If you do not have zucchini, try yellow squash. You can also use bell peppers or asparagus. Choose veggies that cook well. They should be tender when done. Is there a substitute for black beans? Yes, you can use pinto beans or chickpeas. These will add a nice texture. They also bring a good flavor. Just rinse and drain them like black beans. Is this dish healthy? Yes, this dish is quite healthy. It includes lean protein from chicken. The veggies add fiber and vitamins. The beans add healthy carbs. This meal is balanced and nutritious. Nutritional information per serving - Calories: 300 - Protein: 25g - Carbohydrates: 35g - Fat: 10g - Fiber: 8g - Sugar: 5g This information helps you know what you eat. Enjoy your meal while staying healthy! This blog covered a tasty chicken dish with great veggies and spices. You learned how to prepare, cook, and serve it. We shared tips to enhance flavor and offered variations for different diets. Remember, you can store and reheat leftovers easily. With the right ingredients, this dish can be both healthy and delicious. Enjoy making it your own, and don't hesitate to play with the flavors. Get cooking and savor your meal!

Tex Mex Chicken and Zucchini Fiesta

A vibrant and flavorful dish combining chicken, zucchini, and spices for a delightful meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Tex-Mex
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 pieces chicken breasts, diced
  • 2 medium zucchini, sliced into half-moons
  • 1 piece red bell pepper, diced
  • 1 small red onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 cup corn (fresh or frozen)
  • 1 cup black beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • for garnish fresh cilantro
  • for serving lime wedges

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat.
  • Add the chopped onion and minced garlic to the skillet, sautéing until fragrant and translucent (about 2-3 minutes).
  • Add the diced chicken to the skillet, cooking until browned on all sides, about 5-7 minutes.
  • Stir in the cumin, smoked paprika, chili powder, salt, and pepper, mixing well to coat the chicken evenly.
  • Add the sliced zucchini and red bell pepper; stir and cook for an additional 5 minutes until the vegetables are tender.
  • Stir in the corn, black beans, and cherry tomatoes, cooking for another 3-5 minutes until warmed through.
  • Adjust seasoning if necessary, removing from heat once everything is well combined.
  • Serve the dish hot, garnished with fresh cilantro and lime wedges on the side.

Notes

Serve with lime wedges for added flavor.
Keyword chicken, healthy, quick, Tex-Mex, zucchini