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Plate of Tex Mex Chicken with Zucchini, garnished with fresh herbs.

Tex Mex Chicken and Zucchini

This Tex Mex Chicken and Zucchini is quick, healthy, and full of flavor, combining seasoned chicken with tender zucchini for a nutritious one-pan meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex Mex
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces chicken breasts
  • 2 medium zucchinis, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • Lime wedges for serving

Method
 

Preparation
  1. Preheat the grill or a skillet over medium heat.
  2. In a bowl, mix olive oil, cumin, paprika, chili powder, salt, and pepper.
  3. Coat the chicken breasts in the spice mixture and let marinate for at least 15 minutes.
Cooking
  1. Grill the chicken for about 6-7 minutes on each side until cooked through.
  2. Add the sliced zucchinis to the grill or skillet and cook until tender, about 3-4 minutes.
Serving
  1. Slice the chicken across the grain and place it over the zucchini.
  2. Add lime wedges and let people squeeze fresh lime on top. You can serve with rice, tortillas, or a simple salad.

Notes

Pat chicken dry before adding the spice mix for better adherence. Let the chicken rest for 5 minutes after cooking for juicier meat. Cut zucchini into even slices for uniform cooking. Store leftovers in an airtight container in the fridge for up to 3 days.