Tex Mex Chicken & Zucchini Skillet -

Creativity is key when going on a special diet.

If you don’t experiment and create new recipes, you’ll fall down the rabbit hole of making the same thing over and over again.

I find myself really having to dig deep into my cookbook collection for inspiration on new keto recipes. After a year on-and-off of the diet, I’m slowly running out of inspiration. Nobody wants to see the same recipe twice, so I’m really having to reach for new things to try.

I really enjoy making Tex-Mex style dinners. Anything you can drown in guacamole and sour cream is good in my book. I’ve made several “keto” enchilada skillets, and quite a few fajita bowls and sheet pan dinners, but nothing really came out as good as this skillet dinner.

What worked in this recipe: the zucchini and chicken thighs. The thought of using ground turkey crossed my mind for this recipe, but I really wanted a hearty chicken flavor that you can only get with chicken thighs.

I seasoned the chicken heavily with taco seasoning (homemade, but you can use pre-packaged just as easily) and then added cilantro at the end to give this skillet dinner a big Tex Mex punch in the mouth. Serve this with shredded cheese, sour cream, guacamole and salsa for a full-fledged dinner in one skillet.

Enjoy!

Tex Mex Chicken & Zucchini Skillet

Servings: 5-6
Time: 20 mins
Difficulty: Easy
Print

A hearty skillet dinner with zucchini, chicken, bell peppers and tomatoes.

Ingredients

2 TBS. olive oil
1 lb. boneless, skinless chicken thighs, cut into bite-size pieces
1 TBS. taco seasoning
1 tsp. garlic powder
salt & pepper
3 green onions, sliced
1 red bell pepper, diced
1 orange bell pepper, diced
2 large zucchinis, cut into half-moons
1 can (14 oz.) diced tomatoes
1 jalapeno, minced
1/2 cup cilantro, chopped
Salsa, shredded cheese, sour cream and guacamole, for serving

Directions

Heat 1 tablespoon olive oil in a large skillet or cast iron skillet over medium high heat. Season chicken with taco seasoning, salt and pepper. Add to skillet and cook until browned and cooked through, about 4-5 minutes. Remove chicken to a plate.
Season zucchini half-moons with garlic powder, salt and pepper and set aside. Heat remaining olive oil skillet and add green onions, bell peppers and jalapeno. Saute until slightly tender, about 3-4 minutes. Add zucchini and cook for another 1-2 minutes.
Stir in can of tomatoes and bring mixture to a simmer. Stir chicken back into the skillet and warm through for another 2-3 minutes. Stir in cilantro.
Serve with cheese, salsa, sour cream and guacamole, for topping.

Step-By-Step Instructions

Heat 1 tablespoon olive oil in a large skillet or cast iron skillet over medium high heat. Season chicken with taco seasoning, salt and pepper. Add to skillet and cook until browned and cooked through, about 4-5 minutes. Remove chicken to a plate.

Season zucchini half-moons with garlic powder, salt and pepper and set aside. Heat remaining olive oil skillet and add green onions, bell peppers and jalapeno. Saute until slightly tender, about 3-4 minutes. Add zucchini and cook for another 1-2 minutes.