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    Home » Recipes » Chicken Recipes

    Mexican Chicken Zucchini Skillet

    Published: Apr 27, 2018 · Modified: Feb 16, 2020 by Sherri · This post may contain affiliate links · 2 Comments

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    This low carb Mexican Chicken Zucchini Skillet recipe is an easy dish that is made with fresh ingredients.  Ready in 30 minutes or less, it’s a one pan healthy meal that the entire family will love.

    I get a little too excited about healthy dishes that I can make in less than 30 minutes. One pan. Loads of protein. Colorful veggies. It’s clean eating at it’s best!

    closeup of Mexican Chicken Zucchini Skillet recipe in a stainless steel pan

    Mexican Chicken Zucchini Skillet

    This Mexican Chicken Zucchini Skillet is scrumptious! Cooked with a zucchini, red onion, bell peppers, favorite Mexican spices (or this taco seasoning) and fresh cilantro, which I think gives it the big boost of flavor. You can also opt to add a little shredded cheddar cheese, too, if you’d like.

    I think zucchini tastes better al dente so be careful not to overcook it to where it’s mushy.  Five to seven minutes is plenty of time.

    Mexican Chicken Zucchini Skillet ingredients

     

    Other additions that would be great are corn (frozen or fresh) and black beans as well. I would add them in when you add the tomatoes if you do.  Serve it with cilantro lime brown rice as the perfect side.

    closeup of Mexican Chicken Zucchini Skillet recipe in a stainless steel pan

    I am planning on planting zucchini in our garden again this year. It’s the one thing that I can’t seem to kill (like almost everything else…cough cough) Thankfully, it’s pretty much the most popular veggie of the house.

    closeup of Mexican Chicken Zucchini Skillet recipe in a stainless steel pan

    Ingredients for Mexican Chicken Zucchini Skillet

    1 – 1.25 lbs. boneless & skinless chicken breasts, cut into bite sized pieces

    Coconut oil or olive oil

    Garlic cloves, minced

    1 red onion, diced

    Zucchini, or yellow squash, diced

    Bell peppers – different colors, diced

    Chili powder

    Ground cumin

    sea salt and pepper to taste

    Diced tomatoes, drained

    Cilantro leaves, chopped

    Shredded cheese of choice, optional

    Mexican Chicken Zucchini Skillet recipe in a stainless steel pan

    More easy zucchini recipes

     

    Mexican Zucchini Boats

    Zucchini Cakes

    Italian Chicken Zucchini Boats

    Spicy Asian Zucchini

    Thai Chicken Zucchini Noodles

    How to Make Mexican Chicken Zucchini Skillet

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    Mexican Chicken Zucchini Skillet recipe in a stainless steel pan

    Mexican Chicken Zucchini Skillet

    This low carb Mexican Chicken Zucchini Skillet recipe is an easy dish that is made with fresh ingredients. Ready in 30 minutes or less, it's a one pan healthy meal that the entire family will love.
    5 from 5 votes
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    Course: Main Course
    Cuisine: Mexican
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 8
    Calories: 151kcal
    Author: Sherri Hagymas

    Ingredients

    • 1 - 1.25 lbs. boneless & skinless chicken breasts cut into bite sized pieces
    • 1 tablespoon coconut oil or olive oil
    • 4 fresh garlic cloves minced
    • 1 red onion diced
    • 2 medium zucchini or yellow squash, diced
    • 3 medium bell peppers - different colors diced
    • 1 cup organic corn frozen or fresh
    • 3 teaspoon chili powder
    • 3 teaspoon ground cumin
    • sea salt and pepper to taste
    • 1 cup cherry tomatoes chopped
    • ¼ cup cilantro leaves chopped
    • ¼ cup shredded cheese of choice optional

    Instructions

    • DIRECTIONS
    • Heat oil in a large skillet over medium heat.
    • Add onion, peppers and garlic and saute for about 3 minutes.
    • Add zucchini, corn and cook for a few more minutes, stirring often.
    • Place the veggies in a bowl and set aside.
    • Add chicken to the pan and sprinkle with cumin, chili powder, salt and pepper.
    • Cook for approximately 7-8 minutes or until no longer pink in the inside and a little brown.
    • Once the chicken is cooked through add the veggies back to the pan and stir well to combine.
    • Add the tomatoes, then cover and cook on low heat for a few minutes. (add cheese now too if desired)
    • Top with cilantro
    • ENJOY!!

    Nutrition

    Serving: 8g | Calories: 151kcal | Carbohydrates: 11g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 114mg | Potassium: 573mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2035IU | Vitamin C: 73.3mg | Calcium: 58mg | Iron: 1.5mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

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    Reader Interactions

    Comments

    1. Ronilla

      September 18, 2023 at 4:26 pm

      5 stars
      Looks so delicious and easy to cook. Will definitely try it out

      Reply
    2. Lauren

      March 31, 2019 at 8:32 pm

      5 stars
      This is a delicious recipe! I ate it as a low carb main dish and the rest of the family put it in taco shells and loved it! I’ve also added black beans to this to make it go farther and it’s a great addition! Thanks for the great recipe!

      Reply
    5 from 5 votes (3 ratings without comment)

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