Description
A quick and flavorful Tex Mex chicken and zucchini dish packed with protein and veggies. Perfect for a healthy weeknight meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, diced
- 2 medium zucchinis, sliced
- 1 red bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup shredded cheddar cheese
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook for 5 minutes until browned.
- Add onion, garlic, bell pepper, and zucchini. Cook for 5 more minutes.
- Stir in chili powder, cumin, paprika, salt, and pepper.
- Cook for 3-4 minutes until vegetables are tender.
- Sprinkle with cheese and cover until melted.
- Garnish with cilantro and serve immediately.
Notes
- Swap chicken for tofu for a vegetarian option.
- Add a dash of lime juice for extra zest.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1/4 recipe
- Calories: 280
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
Keywords: Tex Mex, chicken, zucchini, quick meal, healthy, high protein