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Easy 30-Minute Mexican Chicken and Zucchini Skillet photo

30-Minute Mexican Chicken and Zucchini Skillet

This 30-Minute Mexican Chicken and Zucchini Skillet is a quick, flavorful, and healthy meal that everyone will love!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp avocado oil
  • 1 cup red onion, sliced
  • 2 large zucchini, chopped or 3 medium
  • 1 unit red bell pepper, cored and chopped
  • 1.5 lbs boneless skinless chicken breasts, chopped
  • 1 Tbsp chili powder
  • 2 tsp garlic powder
  • 1 tsp sea salt to taste

Equipment

  • Large skillet
  • Chopping board and knife
  • Cooking spatula
  • Measuring spoons

Method
 

  1. In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat.
  2. Add 1 cup of sliced red onions to the skillet and sauté until they become translucent, about 3-4 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.