Tex Mex Chicken and Zucchini Skillet + Weekly MenuTex Mex Chicken and Zucchini Skillet
This Tex Mex Chicken and Zucchini Skillet is a quick, flavorful meal perfect for busy weeknights. Juicy chicken breasts are cooked with fresh zucchini and aromatic spices, then topped with melted cheddar cheese and fresh cilantro. Ready in just 30 minutes, it’s a tasty and easy dish the whole family will love.
Ingredients
Main ingredients
- 1 lb chicken breast diced nice and bite-sized for even cooking
- 2 medium zucchinis sliced, fresh and ready to soak up flavors
- 1 tablespoon olive oil to keep things from sticking and add some richness
- 1/2 cup diced onion for that aromatic base smell that fills the room
- 1/2 cup diced bell pepper colorful and sweet, balancing out the spice
- 1 clove garlic minced fine
- 1 teaspoon chili powder for that Tex Mex kick
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- to taste salt
- to taste pepper
- 1/2 cup shredded cheddar cheese to melt on top for creamy goodness
- 2 tablespoons chopped cilantro and lime wedges to finish with fresh zing
Instructions
Instructions
- Heat up your olive oil in a skillet set over medium-high heat until it’s shimmery and ready to go.
- Toss in your diced chicken. Sprinkle chili powder, cumin, paprika, salt, and pepper on top. Stir it up and let that chicken brown nicely, about 6 to 8 minutes.
- Add in diced onion, bell pepper, and garlic. Stir them around and cook till they soften, usually about 5 minutes.
- Throw in your sliced zucchini. Stir occasionally so it cooks evenly and gets tender, about 5 minutes more.
- Sprinkle shredded cheddar cheese all over the skillet. Cover and let the cheese melt, which should take about 2 minutes.
- Finish by garnishing with the chopped cilantro and serve with lime wedges on the side.
- Squeeze lime over at the table for a fresh punch that brings it all home.
Notes
Serve warm and enjoy this flavorful Tex Mex skillet meal perfect for busy nights.