Tex Mex Chicken and Zucchini is a delicious and easy dish that combines bold flavors with healthy ingredients. It offers a fantastic way to enjoy chicken and vegetables in a single meal. The bright colors and hearty ingredients make it not only tasty but also appealing to the eye.
Why Make This Recipe
This recipe is perfect for a busy weeknight dinner. It’s quick to prepare and packed with nutrition. You get a good serving of protein from the chicken, fiber from the black beans, and vitamins from the zucchini. Plus, it’s a one-pan meal, which means less cleanup for you. You’ll love how the spices bring out the natural flavors of the ingredients, making every bite satisfying.
How to Make Tex Mex Chicken and Zucchini
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 medium zucchinis, chopped
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or fresh
- 1 cup diced tomatoes
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat.
- Season chicken breasts with chili powder, cumin, salt, and pepper; add chicken to the skillet and cook until browned on both sides.
- Add chopped zucchini, black beans, corn, and diced tomatoes to the skillet; mix well.
- Transfer the mixture to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
- Remove from the oven, let rest for a few minutes, then slice chicken. Serve garnished with fresh cilantro.
How to Serve Tex Mex Chicken and Zucchini
Serve this dish warm, straight from the oven. It pairs well with rice or tortillas for a complete meal. Adding a side of salad or avocado can enhance the freshness of the dish. You can also serve it with a dollop of sour cream or a sprinkle of cheese for extra flavor.
How to Store Tex Mex Chicken and Zucchini
Store any leftovers in an airtight container in the fridge. It can be kept for up to 3 days. To reheat, place it in the microwave or oven until warmed through. You can also freeze portions for later. Just make sure to store them in freezer-safe containers.
Tips to Make Tex Mex Chicken and Zucchini
- Use fresh ingredients for the best flavor. Fresh zucchini and ripe tomatoes can really elevate the dish.
- Adjust the spices according to your taste. If you like it spicier, add more chili powder.
- Ensure the chicken is fully cooked before serving. It should reach an internal temperature of 165°F (74°C).
Variation
Feel free to customize this recipe. You can add other veggies like bell peppers or onions. You can also swap chicken for ground beef or turkey if you prefer. For a vegetarian option, use mushrooms or other hearty vegetables instead of chicken.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before cooking for even cooking.
2. What can I use instead of black beans?
You could use kidney beans or pinto beans if you don’t have black beans on hand.
3. How can I make this dish spicier?
To make it spicier, you can add diced jalapeños or a pinch of cayenne pepper to increase the heat level.
Tex Mex Chicken and Zucchini
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 medium zucchinis, chopped Fresh zucchini recommended for best flavor.
- 1 can black beans, drained and rinsed You can substitute with kidney beans or pinto beans.
- 1 cup corn, frozen or fresh
- 1 cup diced tomatoes Use ripe tomatoes for enhanced flavor.
- 1 tablespoon olive oil
- 1 teaspoon chili powder Adjust according to spice preference.
- 1 teaspoon cumin
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat.
- Season chicken breasts with chili powder, cumin, salt, and pepper; add chicken to the skillet and cook until browned on both sides.
- Add chopped zucchini, black beans, corn, and diced tomatoes to the skillet; mix well.
Cooking
- Transfer the mixture to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
- Remove from the oven, let rest for a few minutes, then slice chicken. Serve garnished with fresh cilantro.