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–+ servings
large skillet full of chopped chicken and vegetables, mixed up and fully cooked and ready to serve.
Servings: 3 Servings

30-Minute Mexican Chicken and Zucchini Skillet

4.42 from 65 votes
A fresh and feisty easy one-pot meal with Mexican flair that's ready in 30 minutes. Serve it up as is or with additional sides!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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!

Nutrition

Serving: 1of 3, Calories: 343kcal, Carbohydrates: 9g, Protein: 47g, Fat: 14g, Fiber: 2g, Sugar: 5g
Course: Main Dishes
Cuisine: Mexican
Keyword: 30 minute meals, healthy dinner recipe, keto, mexican chicken and zucchini skillet, one-pot meals, paleo, skillet meals, whole30
Author: Julia
https://www.theroastedroot.net/30-minute-mexican-chicken-and-zucchini-skillet/