Here's a recipe for Tex Mex Chicken and Zucchini that serves 4-6 people. You can adjust the ingredients and spices to taste.
**Ingredients:**
* 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
* 2 medium zucchinis, sliced into 1/4-inch thick rounds
* 1/4 cup olive oil
* 2 cloves garlic, minced
* 1 teaspoon ground cumin
* 1 teaspoon smoked paprika (optional)
* 1/2 teaspoon cayenne pepper (optional)
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 cup chopped fresh cilantro
* 2 tablespoons lime juice
* 1 can (4 oz) diced green chilies
* 1 cup shredded cheddar cheese (optional)
* 8-10 small flour tortillas
**Other ingredients to make variations:**
* Add diced onions, bell peppers, or mushrooms for extra flavor and texture
* Use black beans, pinto beans, or refried beans for added fiber and protein
* Add diced jalapeños or serrano peppers for an extra spicy kick
* Replace cumin with chili powder or oregano for a different flavor profile
* Add chopped fresh tomatoes for extra moisture and flavor
* Use Greek yogurt or sour cream for a creamy topping
**Cooking steps:**
1. **Prepare the chicken:** In a shallow dish, mix together cumin, smoked paprika, cayenne pepper, salt, and black pepper. Add the chicken pieces and toss to coat evenly.
2. **Sear the chicken:** Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet and set aside.
3. **Soften the zucchinis:** In the same skillet, add the remaining 2 tablespoons of olive oil. Add the zucchini slices and cook over medium heat for 3-4 minutes on each side, or until tender and lightly browned.
4. **Add the flavors:** Add the garlic, cumin, smoked paprika, and cayenne pepper (if using) to the skillet with the zucchinis. Cook for 1 minute, stirring constantly.
5. **Combine the chicken and zucchinis:** Add the cooked chicken back into the skillet with the zucchinis and stir to combine.
6. **Add the cheese and sour cream (if using):** Sprinkle the shredded cheddar cheese (if using) and stir until melted and well combined. If using sour cream, stir it in at this point.
7. **Warm the tortillas:** Wrap the tortillas in a damp paper towel and microwave for 20-30 seconds to warm.
8. **Assemble the Tex Mex Chicken and Zucchini:** Spoon the chicken and zucchini mixture onto a warmed tortilla, followed by a sprinkle of cilantro, diced green chilies, and a squeeze of lime juice.
**Tips for making it tastier:**
* Use high-quality ingredients: Fresh zucchinis, fragrant spices, and real lime juice will elevate the flavor of the dish.
* Don't overcook the chicken: Cook the chicken until it's just done, then set it aside to rest. This will help keep it juicy and flavorful.
* Add texture: Chopped cilantro, diced green chilies, and crumbled cheese add a nice crunch and flavor contrast to the dish.
* Experiment with spices: Try adding a pinch of cumin, chili powder, or oregano to the chicken or zucchinis to change up the flavor profile.
* Make it a one-pot meal: Cook the chicken, zucchinis, and spices in one large skillet. This will help reduce cleanup and make the dish even more efficient.
**Variations:**
* **Chicken Tinga:** Add chipotle peppers in adobo sauce to the chicken marinade for a smoky, spicy flavor.
* **Zucchini Fajitas:** Add sliced onions and bell peppers to the skillet with the zucchinis for a colorful, vegetable-packed twist.
* **Cheesy Quesadillas:** Add shredded cheese to the chicken and zucchini mixture, then wrap it in a tortilla and cook in a skillet until crispy and melted.
* **Spicy Tex Mex:** Add diced jalapeños or serrano peppers to the skillet with the zucchinis for an extra spicy kick.
I hope you enjoy this recipe! Let me know if you have any questions or if you'd like more variations.
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