One Pan Skinny Tex Mex Chicken and Zucchini

Taco Tuesday! I love Taco Tuesdays. I also love finding some variety and going out into the world of Tex Mex. I can’t remember where I originally saw this dish, probably on Pinterest, but it caught my instantly. It looked healthy and delicious at the same time and I put this One Pan Skinny Tex Mex Chicken and Zucchini on my menu.

One Pan Skinny Tex Mex Chicken and Zucchini

I’m going to admit that having the same old tacos over and over again gets really boring. I love tacos, I love eating tacos. But it’s really nice to break the old habit and try something new.

This dish tasted even better than I thought it would. It reminded me a lot of a rice bowl, without the rice of course. (I would compare it to Chipotle except that Chipotle doesn’t have such a good rep right now. Poor Chipotle, please recover.)

One Pan Skinny Tex Mex Chicken and Zucchini

I really enjoyed this. Mr. H really enjoyed this. I was surprised he liked it as much as he did. He liked it enough to have seconds, which almost never happens.

This dish made a lot more food than I expected. We have at least two portions of leftovers as well. I’m excited to eat this for lunch as leftovers.  I think next time I definitely want to make rice to go in this as well. This is a perfect Tex Mex dish for a taco night substitute.

One Pan Skinny Tex Mex Chicken and Zucchini

I added a few dashes of Tapatio to my serving and it was absolutely divine. It also tastes very good without it, but if you are a spice lover, dump a few splashes in your serving too. 100% worth it. Try it and let your mouth do the happy dance.

Put this dish on your menu. Try it out. Enjoy it and enjoy your non-taco Taco Tuesday dish!

One Pan Skinny Tex Mex Chicken and Zucchini

One Pan Skinny Tex Mex Chicken and Zucchini

Ingredients

  • 1 tbsp olive oil, extra virgin
  • 1 large onion, finely chopped
  • 5 garlic cloves, minced
  • 2 medium bell peppers, chopped
  • 1 lb boneless & skinless chicken breasts, cut into 1 inch pieces
  • 1 tbsp cumin, divided
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup corn, frozen or fresh
  • 14 oz can black beans, drained & rinsed
  • 14 oz can diced tomatoes
  • 1 tsp taco (fajita) seasoning
  • 1 large zucchini, diced
  • 1 cup Tex Mex or Colby Jack cheese, shredded
  • 1/2 cup green onions, chopped
  • 1 cup cilantro, chopped

Instructions

  1. Preheat a large deep skillet on low - medium heat and add olive oil.
  2. Add onion and garlic, saute until translucent.
  3. Add bell pepper and saute for a few more minutes.
  4. Move mixture to a side of the skillet and add chicken.
  5. Sprinkle with 1 tsp cumin, salt and black pepper.
  6. Saute until a bit golden brown, about 5 -7 minutes.
  7. Add corn, beans, tomatoes, taco (fajita) seasoning and remaining cumin.
  8. Bring to a boil, cover and cook for 10 minutes.
  9. Add zucchini and stir.
  10. Sprinkle with cheese, cover and cook for another 5 minutes.
  11. Top with green onions and cilantro.
  12. Serve hot, on its own or with brown rice or quinoa.
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This One Pan Skinny Tex Mex Chicken and Zucchini brought to you by: ifoodreal.

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