30-Minute Mexican Chicken and Zucchini Skillet couldn’t be any easier to make and results in a nutritious, tasty meal! Simply toss everything in one skillet, cook, and you’re in for a lovely lunch or dinner.

30-Minute Mexican Chicken and Zucchini Skillet couldn’t be any easier to make and results in a nutritious, tasty meal! Simply toss everything in one skillet, cook, and you’re in for a lovely lunch or dinner.

Friends who don’t love to cook, have I got a recipe for you?!

This quick and easy one-pot 20-Minute Mexican Chicken and Zucchini Skillet is the type of meal anyone can make under virtually any time crunch with any set of culinary skills.

Let me explain just why.

Ordinarily, when I make recipes that involve various types of vegetables and a protein, I cook the meal in stages, first by sauteing the hardy vegetables, then adding the protein, then the less hardy vegetables, etc. 

This time, I had a fancy thought.

30-Minute Chicken and Zucchini Skillet is a healthy, super easy dinner recipe.

What would happen if I just dump everything in the skillet and cook it all at the same time?

Just for funsies, in the name of science, for the sake of experimentation.

The end result was shocking, as I felt the meal turned out better than it would have had I gone through all of my usual steps of cooking various ingredients at various stages.

In essence, the dump and cook was the way to go in this case.

So you see, preparing this healthy dinner recipe is a total cinch and requires far less time than deciding what to order for takeout.

30-Minute One-Skillet Mexican Chicken and Zucchini Skillet made with only 6 basic ingredients. Quick, simple, flavorful, nourishing.

Ingredients for 30-Minute Mexican Chicken and Zucchini Skillet:

Avocado oil, boneless skinless chicken breasts, zucchini, bell pepper, red onion, chili powder, garlic powder, sea salt BOOM that’s it!

Feel free to toss in any of your favorite vegetables. Carrots, broccoli, red cabbage, and diced tomatoes would be my additions if I so chose. 

Let’s talk about ways you can change up the recipe to make it a family favorite!

Recipe Changeups:

If you’re anything like me, you can’t leave a recipe alone and simply have to make adjustments. Here are some ideas to you-ify this situation.

Need to make it a little more enticing? Simply add grated mozzarella or jack cheese at the end!

Interested in a little bean action? Toss in a can of black beans or garbanzos…we’ve got options!

Love spicy food? Add hot sauce, a jalapeno or two, and/or serve with salsa. We’ve got this!

Avocado fanatic? Slice, dice and let it rain avo!

Into tacos, burritos, or burrito bowls? You know what to do!

Quick and easy Mexican Chicken and Zucchini skillet is super simple and satisfying!

How to Make 30-Minute Mexican Chicken and Zucchini Skillet:

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!

30-Minute Mexican Chicken and Zucchini Skillet is a healthy dinner recipe that comes together lightning fast and is ultra satisfying.

More Healthy Easy Skillet Meals:

Mexican chicken + zucchini skillet forever!

30-Minute Mexican Chicken and Zucchini Skillet couldn’t be any easier to make and results in a nutritious, tasty meal! Simply toss everything in one skillet, cook, and you’re in for a lovely lunch or dinner.

30-Minute Mexican Chicken and Zucchini Skillet

4.40 from 63 votes
A fresh and feisty easy one-pot meal with Mexican flair that's ready in 30 minutes. Serve it up as is or with additional sides!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 Servings

Ingredients

  • 2 Tbsp avocado oil
  • 1 cup red onion sliced
  • 2 large zucchini or 3 medium, chopped
  • 1 red bell pepper cored and chopped
  • 1 ½ lbs boneless skinless chicken breasts chopped
  • 1 Tbsp chili powder
  • 2 tsp garlic powder
  • 1 tsp sea salt to taste

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

Serving: 1of 3 · Calories: 343kcal · Carbohydrates: 9g · Protein: 47g · Fat: 14g · Fiber: 2g · Sugar: 5g
Author: Julia
Course: Main Dishes
Cuisine: Mexican
Keyword: 30 minute meals, healthy dinner recipe, keto, mexican chicken and zucchini skillet, one-pot meals, paleo, skillet meals, whole30
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!
30-Minute Mexican Chicken and Zucchini Skillet - a healthy low-carb, paleo, keto dinner recipe loaded with flavor and easy to prepare!

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

  1. Very easy and tasty. A great base dish to add on other ingredients. I halved everything for 2 people except olive oil (no avocado) as I was cooking on a carbon steel skillet. Used leftover rotisserie chicken. Added cheddar and Monterey Jack.