Ingredients

Chicken Breast (Boneless, Skinless): Chicken breast is the go-to choice for its leanness and quick cooking time. Opt for boneless, skinless breasts for convenience. You can use about 1.5 to 2 pounds of chicken breast to serve 4-6 people generously.
- Chicken Thighs (Boneless, Skinless – Alternative): For a richer, more flavorful, and slightly more forgiving option, you can substitute boneless, skinless chicken thighs. Thighs tend to stay moister during cooking. Adjust cooking time slightly as thighs may take a bit longer to cook through completely.
- Quality Matters: Whenever possible, choose high-quality chicken. Organic, free-range, or pasture-raised chicken often has better flavor and texture.
- Cutting the Chicken: Cut the chicken breast into bite-sized pieces or strips. This ensures even cooking and allows the chicken to cook quickly alongside the zucchini and vegetables. Uniformly sized pieces are key for consistent cooking.

Zucchini: The Star Vegetable

Zucchini adds a mild, slightly sweet flavor and a wonderful tender-crisp texture to the dish, boosting the vegetable content and adding a healthy element.

Fresh Zucchini: You’ll need about 2-3 medium zucchini for this recipe. Choose zucchini that are firm to the touch and have smooth, unblemished skin.
- Yellow Squash (Alternative): Yellow squash, also known as summer squash, is a close relative of zucchini and can be used interchangeably. It has a similar mild flavor and texture. A mix of zucchini and yellow squash can add visual appeal and variety.
- Preparation: Wash the zucchini thoroughly. Trim off the ends and then slice the zucchini into half-moons or bite-sized pieces. You can slice them about ¼ to ½ inch thick – thick enough to retain some texture but thin enough to cook quickly. No need to peel zucchini as the skin is tender and nutritious.

Tex-Mex Seasoning: The Flavor Foundation

The Tex-Mex seasoning is what truly transforms this dish, infusing it with that signature warm, spicy, and savory flavor. You can use a pre-made blend or easily create your own.

Chili Powder: The heart of Tex-Mex flavor! Chili powder provides warmth, depth, and a slightly smoky note. Use a good quality chili powder for the best flavor.

Cumin (Ground): Earthy and warm cumin is essential for authentic Tex-Mex taste. It adds a distinct savory and slightly smoky dimension.

Paprika (Smoked or Regular): Paprika contributes color and a subtle sweetness. Smoked paprika adds a wonderful smoky depth that enhances the Tex-Mex profile. Regular paprika works well too if you don’t have smoked paprika on hand.

Garlic Powder: Garlic powder provides a convenient way to add that pungent garlic flavor throughout the dish.

Onion Powder: Similar to garlic powder, onion powder adds a savory onion flavor that complements the other spices.

Oregano (Dried): Mexican oregano is traditionally used in Tex-Mex cuisine, but regular dried oregano works perfectly well. It adds a slightly peppery and herbaceous note.

Cayenne Pepper (Optional): For a touch of heat, cayenne pepper is your go-to spice. Start with a small amount (¼ teaspoon) and adjust to your spice preference. You can also use a pinch of red pepper flakes for a similar effect.

Salt and Black Pepper: Essential for seasoning and enhancing all the flavors. Use kosher salt or sea salt for best results. Freshly ground black pepper is always preferred for its brighter flavor.

Homemade Blend vs. Store-Bought: Making your own Tex-Mex seasoning blend allows you to control the spice levels and ingredients. However, a good quality store-bought Tex-Mex seasoning blend can be a convenient shortcut. Just check the ingredient list to ensure it doesn’t contain excessive salt or fillers.

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Instructions

Step 1: Prepare the Chicken and Vegetables

Cut the Chicken: If using chicken breasts, cut them into bite-sized pieces or strips, about 1-inch pieces. This ensures quick and even cooking.

Slice the Zucchini: Wash the zucchini, trim the ends, and slice them into half-moons or bite-sized pieces, about ¼ to ½ inch thick.

Dice the Onion and Bell Pepper: Dice the onion and bell pepper into small, even pieces. Mince garlic if using fresh garlic instead of garlic powder (optional – see note below).

Prepare Corn and Black Beans (if using): If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it. If using canned black beans, rinse and drain them. Drain canned diced tomatoes if using.

Gather Spices: Measure out all the spices for your Tex-Mex seasoning blend (chili powder, cumin, paprika, garlic powder, onion powder, oregano, cayenne pepper if using, salt, and pepper). Have them ready to go.

Step 2: Sauté the Aromatics and Chicken

Heat Oil in a Large Skillet: Heat 1-2 tablespoons of olive oil or avocado oil in a large skillet or sauté pan over medium-high heat. Make sure the skillet is large enough to accommodate all the ingredients without overcrowding.

Sauté Onion and Bell Pepper: Add the diced onion and bell pepper to the hot skillet and sauté for about 3-5 minutes, or until they begin to soften and become fragrant. Stir occasionally to prevent sticking. If using fresh minced garlic, add it in the last minute of sautéing the onion and bell pepper to prevent it from burning.

Add Chicken and Tex-Mex Seasoning: Add the cut-up chicken pieces to the skillet with the sautéed vegetables. Sprinkle the Tex-Mex seasoning blend evenly over the chicken and vegetables. Toss everything together to ensure the chicken and vegetables are well coated with the spices.

Cook Chicken: Cook the chicken, stirring occasionally, until it is cooked through and no longer pink. This will take about 5-7 minutes, depending on the size of your chicken pieces. Ensure the internal temperature of the chicken reaches 165°F (74°C) for food safety.

Step 3: Add Zucchini and Remaining Vegetables

Add Zucchini: Once the chicken is cooked through, add the sliced zucchini to the skillet. Stir to combine it with the chicken and seasoned vegetables.

Cook Zucchini: Cook the zucchini for about 5-7 minutes, or until it is tender-crisp. You want the zucchini to be cooked through but still have a slight bite to it, not mushy. Stir occasionally to ensure even cooking.

Add Corn and Black Beans (optional): If using corn and black beans, add them to the skillet along with the zucchini. Stir to combine and cook for another 2-3 minutes, just to heat them through. Since corn and black beans are already cooked, they just need to be warmed up.

Add Diced Tomatoes (optional): If using diced tomatoes, add them in the last few minutes of cooking. Stir them in and heat through. Be mindful that adding tomatoes will make the dish slightly more saucy.

Step 4: Finish and Serve

Squeeze Lime Juice: Remove the skillet from the heat and squeeze fresh lime juice over the Tex-Mex Chicken and Zucchini. Start with the juice of half a lime and add more to taste. The lime juice brightens up the flavors and adds a zesty finish.

Stir in Cilantro: Stir in the chopped fresh cilantro. The cilantro adds a fresh, herbaceous aroma and flavor.

Add Cheese (optional): If using shredded cheese, sprinkle it over the top of the dish. You can either let it melt from the residual heat or cover the skillet for a minute or two to help the cheese melt quickly.

Taste and Adjust Seasoning: Taste the Tex-Mex Chicken and Zucchini and adjust seasoning as needed. You may want to add more salt, pepper, chili powder, or lime juice to your liking.

Serve Hot: Serve immediately while hot. Garnish with extra cilantro, lime wedges, or other desired toppings.

Nutrition

Serving Size: one normal portion
Calories: 350-450