30-Minute Mexican Chicken and Zucchini Skillet couldn’t be any easier to make and results in a nutritious, tasty meal! If you’re here because you seek healthy chicken and zucchini dishes, you are in the right spot!
Friends who don’t love to cook, have I got a recipe for you?!
This quick and easy one-pot Mexican Chicken and Zucchini Skillet is the type of meal anyone can make under virtually any time crunch with any set of culinary skills.
Ordinarily, when I make recipes that involve multiple steps, cooking the meal in stages.
This time, I had a fancy thought.
For the sake of experimentation, I tossed everything in the skillet at the same time and cooked until the chicken was cooked through and the veggies reached my desired level of softness. The end result? Perfection!
Let’s discuss the fresh ingredients for this healthy dinner recipe, as well as some potential change-ups.
Chicken and Zucchini Skillet Ingredients:
Avocado oil, boneless skinless chicken breasts, zucchini, bell pepper, red onion, chili powder, garlic powder, sea salt BOOM that’s it!
Feel free to toss in any of your favorite vegetables. Carrots, broccoli, red cabbage, and diced tomatoes would be my additions if I so chose.
Let’s talk about ways you can change up this chicken and zucchini recipe to make it a family favorite!
Recipe Customizations:
If you’re anything like me, you can’t leave a recipe alone and simply have to make adjustments. Here are some ideas to customize this situation.
- Need to make it a little more enticing? Simply add grated mozzarella or jack cheese at the end!
- Interested in a little bean action? Toss in a can of black beans or garbanzo beans.
- Love spicy food? Add hot sauce, a jalapeno or two, and/or serve with salsa.
- Avocado fanatic? Slice, dice and let it rain avo!
- Turn it into tacos, burritos, or burrito bowls! Simply use your favorite tortillas, or serve it over cooked rice with your favorite toppings.
How to Make This Chicken and Zucchini Skillet:
Add all of the ingredients to a large non-stick skillet and heat to medium-high.
Stir the mixture well and cook, stirring occasionally, until the chicken is cooked through and the zucchini reaches desired done-ness, about 10 to 15 minutes.
Serve this chicken and zucchini skillet with your choice of side dishes. More sautéed or roasted vegetables and steamed brown rice are my picks, but serve it up how you like it!
Store leftovers in an airtight container in the refrigerator for up to 5 days.
So you see, preparing this healthy dinner recipe is a total cinch! It requires far less time than deciding what to order for takeout and results in a wholesome meal.
Simply toss everything in one skillet, cook, and you’re in for a lovely lunch or dinner.
If you love the concept of this chicken and zucchini recipe, also try my Thai Zucchini and Chicken Skillet.
More Healthy Easy Skillet Meals:
- Crispy Skillet Salmon with Lemon Caper Dill Sauce
- Teriyaki Ground Turkey Skillet with Vegetables
- Mexican Vegan Black Bean Sweet Potato Skillet
- Ground Turkey Taco Skillet
- Mediterranean Shrimp Skillet
Mexican chicken + zucchini skillet forever!
30-Minute Mexican Chicken and Zucchini Skillet
Ingredients
- 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
Instructions
- Add all of the ingredients to a large non-stick skillet and heat to medium-high. Stir the mixture well and cook, stirring occasionally, until the chicken is cooked through and the zucchini reaches desired done-ness, about 10 to 15 minutes.
- Serve with your choice of side dishes. More sautéed or roasted vegetables and steamed brown rice are my picks, but serve it up how you like it!
This was super easy to prepare and very tasty. I cooked it in an air fryer for 20 minutes at 400 and it came out perfect, though I’m sure a skillet would be great too. We’re doing a low-carb diet, so I didn’t include any rice, beans, cheese, sour cream or anything like that, and I was worried it would be kind of bland on its own, but it was very flavorful and totally held its own as a complete meal. Will definitely be adding this to my favorites list. Thanks!
I love the idea of preparing the recipe in the air fryer! I’ll have to try this, myself! I’m happy to hear you enjoyed the recipe 🙂
Very easy and tasty. A great base dish to add on other ingredients. I halved everything for 2 people except olive oil (no avocado) as I was cooking on a carbon steel skillet. Used leftover rotisserie chicken. Added cheddar and Monterey Jack.
All of that sounds amazing, Michele! Thanks so much for sharing your experience!