Mexican Zucchini and Chicken Over Rice
Get ready to savor the vibrant flavors of Southwest cuisine with this hearty Mexican Zucchini and Chicken Over Rice. This recipe pairs tender, golden-browned chicken breast with a medley of fresh zucchini, sweet corn, black beans, and diced tomatoes, all seasoned with smoky spices like chili powder, cumin, and smoked paprika. Simmered to perfection and finished with a zesty splash of lime juice and fresh cilantro, this one-skillet wonder serves as the ultimate comfort dish, layered over fluffy white rice cooked in chicken broth for added richness. Perfect for busy weeknights, this 45-minute meal is a healthy, protein-packed dinner option that’s as wholesome as it is flavorful. Garnish with lime wedges or cheese to take it to the next level!
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 tablespoons olive oil
- 2 medium-sized zucchini
- 1 medium-sized onion
- 3 garlic cloves
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro
- 1 cup long-grain white rice
- 2 cups water or chicken broth
Instructions
Rinse the rice under cold water and cook it according to the instructions on the package using water or chicken broth for added flavor. Once cooked, set aside and keep warm.
Dice the chicken breast into bite-sized pieces. Season with a pinch of salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 6-7 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
Dice the zucchini into small cubes, finely chop the onion, and mince the garlic cloves.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
Add the diced zucchini to the skillet and cook for 4-5 minutes until they start to soften.
Add the canned diced tomatoes (including their juice), drained and rinsed black beans, and corn kernels to the skillet. Stir to combine.
Season the mixture with chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir well and let the mixture simmer for 5-7 minutes, allowing the flavors to meld together.
Return the cooked chicken to the skillet, stirring to combine. Let it heat through for another 2-3 minutes.
Remove the skillet from heat and stir in the lime juice and freshly chopped cilantro.
To serve, divide the cooked rice among bowls or plates and spoon the Mexican zucchini and chicken mixture over the top.
Garnish with additional cilantro, lime wedges, or a sprinkle of shredded cheese if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
1681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 8760 mg | 381% | |
| Total Carbohydrate | 219.2 g | 80% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 59.7 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 539 mg | 41% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3326 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
