Description
This Tex-Mex Chicken Zucchini skillet is a flavor fiesta that’s ready in 30 minutes! Juicy chicken, tender-crisp veggies, and bold Southwest spices make weeknight cooking exciting again.
Ingredients
Scale
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 medium zucchini (about 1½ pounds/680g), quartered lengthwise and sliced ½-inch thick
- 1 large red bell pepper, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5oz/411g) diced tomatoes with green chilies, drained
- 2 tablespoons olive oil
- 2 tablespoons taco seasoning (store-bought or homemade)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 cup (113g) shredded Mexican-blend cheese
- ¼ cup fresh cilantro, chopped
- 1 lime, cut into wedges
- Salt and freshly ground black pepper to taste
Instructions
- Prepare ingredients by cutting chicken into even 1-inch cubes and chopping all vegetables. Combine taco seasoning, cumin, oregano, and smoked paprika in a small bowl. Season chicken with half of the spice mixture.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown, then flip and cook 2-3 minutes more. Transfer to a plate.
- Add remaining tablespoon oil to the skillet. Cook onions for 2-3 minutes, add bell peppers and cook 2 minutes more. Add garlic and cook until fragrant, about 30 seconds.
- Add drained tomatoes with chilies, stirring to scrape up browned bits. Return chicken to the skillet with any accumulated juices. Bring to a gentle simmer.
- Add zucchini and remaining spice mixture. Fold everything together, cover and cook 4-5 minutes until zucchini is tender-crisp and chicken reaches 165°F/74°C.
- Remove from heat, sprinkle with cheese, and cover 1-2 minutes until melted. Garnish with cilantro and serve with lime wedges.