Description
This tex mex chicken and zucchini recipe brings together seasoned chicken and fresh zucchini in a straightforward dish that comes together in one pan, letting you get dinner on the table without much fuss. Spices and simple ingredients combine to give you something satisfying that works for busy weeknights or whenever you need a meal that tastes good without complicated steps.
Ingredients
Scale
Proteins:
- 2 boneless and skinless chicken breasts
Vegetables:
- 2 medium zucchinis, sliced
- 1/4 cup fresh cilantro, chopped
Seasonings and cooking fat:
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lime, juiced
Instructions
- Heat 1 tablespoon of olive oil in your skillet on medium heat for about 2 minutes until it shimmers.
- Pat your 2 boneless, skinless chicken breasts dry, then coat them generously with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Place your seasoned chicken breasts into the hot skillet and cook for 6 to 7 minutes at medium heat until the edges turn golden.
- Flip your chicken and cook the other side for another 6 to 7 minutes at medium heat until the internal temperature reaches 165 degrees fahrenheit.
- Transfer your cooked chicken to a cutting board and let it rest for 3 minutes while you prepare the vegetables.
- Slice your rested chicken breasts into strips about 1/2 inch thick.
- Add your 2 medium sliced zucchinis to the same skillet and sauté them at medium heat for 5 minutes, stirring occasionally until they become tender.
- Return your sliced chicken strips to the skillet with the zucchini and toss everything together for 1 minute at medium heat.
- Squeeze the juice from 1 lime over your skillet contents and sprinkle 1/4 cup of fresh chopped cilantro across the top before serving.
Notes
- Pound your chicken breasts to an even thickness before seasoning so they cook at the same rate and stay juicy throughout.
- Don’t skip the resting time after cooking the chicken, as it keeps the meat tender and makes slicing much easier.
- Cut your zucchini into uniform pieces so each piece finishes cooking at the same time and doesn’t get mushy or undercooked.
- For a dairy-free version, serve your finished dish over cauliflower rice or regular rice instead of adding cheese or sour cream.
- Prep Time: 5 minutes
- Cook Time: 18-19 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 2
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg