Description
A flavorful blend of juicy chicken, zucchini, and vibrant spices, perfect for a quick weeknight meal.
Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 2 medium zucchinis, sliced into half-moons
- 1 bell pepper, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: fresh cilantro, avocado slices, shredded cheese, sour cream, or guacamole
Instructions
- Start by prepping your ingredients. Slice the zucchini, dice the bell pepper and onion, and mince the garlic.
- Heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for about 2-3 minutes until softened.
- Throw in the garlic and bell pepper and sauté for an additional 2-3 minutes.
- Add the sliced chicken to the skillet, sprinkling in the cumin, chili powder, smoked paprika, salt, and pepper. Cook for about 5-7 minutes until browned and cooked through.
- Now it’s time to add the zucchini. Toss the half-moons into the skillet and cook for another 5-7 minutes until tender yet slightly crisp.
- Once everything is cooked to perfection, taste and adjust seasoning as needed.
- Serve hot with optional toppings like fresh cilantro and avocado.
Notes
For a vegetarian version, substitute chicken with black beans or chickpeas. Ensure chicken is cooked to an internal temperature of 165°F and avoid overcooking zucchini to prevent sogginess.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg