30-Minute Mexican Chicken and Zucchini Skillet
This Mexican Chicken and Zucchini Skillet uses chopped chicken breast with fresh zucchini, red bell pepper, and red onion cooked together in avocado oil and seasoned with chili and garlic powder. The result is a hearty skillet-style stir-fry with tender chicken and crisp-tender vegetables, seasoned simply and cooked in about 15 minutes. It offers a balanced protein and vegetable meal with a mild Mexican-inspired flavor profile. The dish can be served alongside steamed rice or additional roasted vegetables for a complete dinner.
Ingredients
- 2 Tbsp avocado oil
- 1 cup red onion sliced
- 2 zucchini or 3 medium, chopped, large
- 1 red bell pepper cored and chopped
- 1 ½ lbs chicken breast chopped, boneless skinless
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 1 tsp salt to taste, sea salt
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 Information
Nutrition Facts
Serving: 3 Servings
Amount Per Serving
Calories 343
% Daily Value*
| Serving | 1of 3 | |
| Calories | 343kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 47g | 94% |
| Fat | 14g | 22% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.