30-Minute Mexican Chicken and Zucchini Skillet
If you’re in search of a quick, flavorful, and healthy meal that can be whipped up in no time, look no further. The 30-Minute Mexican Chicken and Zucchini Skillet is a vibrant dish that brings together tender chicken, colorful vegetables, and a punch of Mexican spices, all cooked in one skillet. This dish not only satisfies your hunger but also delights your taste buds with a medley of flavors. Perfect for busy weeknights or casual gatherings, it’s a go-to recipe that your family will love.
Why I Love This Recipe
This recipe is a winner for several reasons. First and foremost, it’s incredibly quick to prepare—ready in just 30 minutes! The combination of chicken and zucchini makes it a nutritious option, packed with protein and veggies. The bright colors and bold flavors transport you to a sunny Mexican fiesta, making every bite a delightful experience. Plus, the one-skillet method means fewer dishes to wash, which is always a bonus in my kitchen.
Ingredients at a Glance
- 2 Tbsp avocado oil
- 1 cup red onion, sliced
- 2 large zucchini or 3 medium, chopped
- 1 red bell pepper, cored and chopped
- 1 ½ lbs boneless skinless chicken breasts, chopped
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 1 tsp sea salt, to taste
Kitchen Gear Checklist
- Large skillet: A sturdy skillet is essential for even cooking.
- Chopping board and knife: For prepping your vegetables and chicken.
- Cooking spatula: To stir and flip everything as it cooks.
- Measuring spoons: To ensure accurate measurements of spices.
30-Minute Mexican Chicken and Zucchini Skillet, Made Easy
Step 1: Heat the Oil
In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat. This oil is perfect for sautéing due to its high smoke point and health benefits.
Step 2: Sauté the Onions
Add 1 cup of sliced red onions to the skillet and sauté until they become translucent, about 3-4 minutes. This will add a sweet and savory flavor base.
Step 3: Cook the Chicken
Next, add 1 ½ lbs of chopped boneless skinless chicken breasts to the skillet. Cook for about 5-7 minutes, stirring frequently until the chicken is no longer pink and is cooked through.
Step 4: Add the Vegetables
Toss in the chopped zucchini and red bell pepper. Sauté for another 5 minutes, or until the vegetables are tender but still have a nice crunch.
Step 5: Season It Up
Sprinkle 1 tablespoon of chili powder, 2 teaspoons of garlic powder, and 1 teaspoon of sea salt over the skillet. Stir well to coat the chicken and vegetables with the spices, cooking for an additional 2 minutes.
Step 6: Serve and Enjoy
Once everything is well combined and heated through, remove from heat. Serve your 30-Minute Mexican Chicken and Zucchini Skillet warm, and enjoy the burst of flavors!
Flavor-Forward Alternatives
- Add black beans for extra protein and fiber.
- Incorporate corn for a sweet crunch.
- Top with fresh cilantro or avocado for a creamy finish.
- Use lime juice for a zesty kick just before serving.
Slip-Ups to Skip
- Don’t overcrowd the skillet; it can lead to steaming rather than sautéing.
- Make sure the chicken is cooked through to avoid any food safety issues.
- Adjust spices according to your heat preference; start with less chili powder if you’re sensitive to spice.
Storage & Reheat Guide
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through. You can also use a microwave if you’re in a hurry—just cover the dish and heat in 30-second intervals, stirring in between.
30-Minute Mexican Chicken and Zucchini Skillet FAQs
Can I use frozen chicken for this recipe?
Yes, but it’s best to thaw the chicken first to ensure even cooking. You can either thaw it in the refrigerator overnight or use the defrost setting on your microwave.
What can I serve with this skillet dish?
This dish pairs perfectly with rice, quinoa, or even tortillas for a complete meal. You can also serve it over a bed of greens for a lighter option.
Can I make this dish vegetarian?
Absolutely! Substitute the chicken with firm tofu or tempeh, and add more veggies such as mushrooms or eggplant to create a satisfying vegetarian version.
How can I make this dish spicier?
If you’re looking to spice things up, add diced jalapeños or a pinch of cayenne pepper to the skillet. You can also serve it with hot sauce on the side for those who enjoy an extra kick.
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Let’s Eat
With its vibrant colors and bold flavors, the 30-Minute Mexican Chicken and Zucchini Skillet is not just a meal; it’s an experience. It’s a celebration of flavors that can be prepared swiftly, allowing you to enjoy a homemade dinner even on the busiest of nights. So gather your ingredients, fire up that skillet, and indulge in a delightful culinary adventure that will have everyone asking for seconds. Happy cooking!
30-Minute Mexican Chicken and Zucchini Skillet
Ingredients
Equipment
Method
- In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat.
- Add 1 cup of sliced red onions to the skillet and sauté until they become translucent, about 3-4 minutes.
- Next, add 1 ½ lbs of chopped boneless skinless chicken breasts to the skillet. Cook for about 5-7 minutes, stirring frequently until the chicken is no longer pink and is cooked through.
- Toss in the chopped zucchini and red bell pepper. Sauté for another 5 minutes, or until the vegetables are tender but still have a nice crunch.
- Sprinkle 1 tablespoon of chili powder, 2 teaspoons of garlic powder, and 1 teaspoon of sea salt over the skillet. Stir well to coat the chicken and vegetables with the spices, cooking for an additional 2 minutes.
- Once everything is well combined and heated through, remove from heat. Serve your 30-Minute Mexican Chicken and Zucchini Skillet warm, and enjoy the burst of flavors!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave until heated through.
- Add black beans for extra protein and fiber.
- Top with fresh cilantro or avocado for a creamy finish.
- Adjust spices according to your heat preference.
