Are you craving a mouthwatering dish that combines the bold spices of Tex-Mex cuisine with the fresh, vibrant crunch of vegetables? Look no further! This Tex-Mex Chicken and Zucchini recipe is about to become your new weeknight superhero - a lightning-fast, flavor-packed meal that will have your family begging for seconds. In just 40 minutes, you'll create a restaurant-quality dish that's not only delicious but also incredibly easy to prepare.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 500g chicken breast, sliced
- 2 zucchinis, sliced
- 1 bell pepper, chopped
- 1 onion, sliced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare all ingredients by washing and cutting chicken breast into thin slices, zucchinis into half-moon shapes, bell pepper into small chunks, and onion into thin strips.
- Season chicken slices with chili powder, cumin, salt, and pepper in a mixing bowl. Ensure each piece is evenly coated with spices.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until oil is shimmering but not smoking.
- Add seasoned chicken to the hot pan, spreading pieces in a single layer to ensure proper browning. Cook for 4-5 minutes, stirring occasionally, until chicken is golden and nearly cooked through.
- Push chicken to one side of the pan and add sliced onions and bell peppers. Sauté for 2-3 minutes until vegetables start to soften.
- Add zucchini slices to the pan, mixing with chicken and other vegetables. Continue cooking for another 3-4 minutes until zucchini is tender but still slightly crisp.
- Taste and adjust seasoning with additional salt and pepper if needed. Ensure chicken is fully cooked (internal temperature should reach 165°F/74°C).
- Remove from heat and let rest for 2 minutes before serving. Can be served with rice, tortillas, or as a standalone dish.
Tips
- For maximum flavor, marinate the chicken in the spices for 15-30 minutes before cooking if time allows.
- Use a cast-iron skillet if possible for better heat distribution and a perfect golden-brown sear.
- Cut vegetables into uniform sizes to ensure even cooking.
- Don't overcrowd the pan - this helps achieve a nice caramelization on the chicken and vegetables.
- For extra heat, add a pinch of cayenne pepper or some diced jalapeños.
- Let the chicken rest briefly after cooking to retain its juiciness.
- Serve with fresh lime wedges to add a bright, citrusy finish to the dish.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 35g
Fat: 10g
Saturated Fat: g
Cholesterol: 95mg
