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PointsPlus Tex-Mex Chicken with Zucchini Recipe

PointsPlus Tex-Mex Chicken with Zucchini Recipe

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In a small cup, combine the oregano, cumin, salt, and pepper. Place the chicken in a bowl and toss with 1 ½ teaspoons of the spice mixture and reserve the remaining spice mix. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.

Add the chicken and sauté until browned, about 5 minutes. Remove to a plate. Heat the remaining oil in the same skillet over medium-high heat. Add the onion and sauté until lightly browned but still crisp-tender, about 5 minutes. Add the zucchini and corn to the skillet. Sauté until the zucchini is lightly browned, about 4 minutes.

Add the garlic and reserved spice mixture. Reduce heat to medium-low. Cook, stirring, until fragrant, about 30 seconds. Stir in the diced tomatoes and their sauce. Bring to a simmer over medium heat.

Add the chicken and ¼ cup water (to prevent the chicken from sticking to the pan). Cover, reduce heat to medium-low, and cook until the chicken is cooked through, about 5 minutes. Remove from heat, stir in the cilantro, and serve.

Tex Mex Chicken and Zucchini Recipe

Servings : 6

1 tbsp avocado or coconut oil
1 medium onion, finely chopped
3 large garlic cloves, minced
2 medium bell peppers, chopped
1 lb boneless & skinless chicken breasts, cut into 1” pieces
1 cup corn, frozen or fresh
2 large zucchini, diced
14 oz can low sodium black beans, drained & rinsed
14 oz can low sodium diced tomatoes, not drained
1 tsp store bought or homemade taco seasoning
1 tbsp cumin, divided
1 tsp salt
Ground black pepper, to taste
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped


  1. Preheat large deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper saute for 3 minutes, stirring occasionally.
  2. Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
  3. Visit Tex Mex Chicken and Zucchini Recipe @ for full instructions.

1 Response to "Tex Mex Chicken and Zucchini Recipe"

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PointsPlus Tex-Mex Chicken with Zucchini Recipe - Recipes

1. Preheat your oven to 190 C or 375 F

2. Cut the zucchini in half and scoop out most of the flesh. Chop the scooped-out zucchini and set aside in a bowl if making the full version

3. Into a medium mixing bowl, add the sour cream, olive oil, lime juice and stir

4. OPTIONAL: Add the chopped cilantro and salsa, and up to half of the scooped out zucchini diced into very small pieces. Stir and set aside

5. Cut the chicken breast into small cubes

6. Preheat a skillet on high heat, and then add the grapeseed oil. Place the chicken cubes into the pan and seer to form a golden skin. Reduce the heat to medium-low and continue cooking until the chicken cubes are done. Remove from skillet

7. Shred the chicken cubes into large pieces and place into a mixing bowl

8. In a small mixing bowl, combine the seasonings, salt, chili powder, cayenne pepper, smoked paprika and salt

9. Pour the seasoning mix on top of the shredded chicken and toss to combine

10. Add the prepared sour cream mixture to the seasoned chicken and toss to coat the chicken pieces

11. Line an oven proof dish with parchment paper and place the two zucchini boats in the center. Scoop out half of the chicken mix into each of the boats

12. Spread 1 tablespoon of shredded old cheddar (or cheese of your choice) on top of each stuffed zucchini

13. Place in the middle position of your preheated oven and bake for 20 minutes (for al dente zucchini) to 30 minutes (for a softer zucchini)

14. Prepare the mayonnaise and olive oil mix for garnishing, by combining and mixing well. Place into a small plastic bag and squeeze all the content to one corner. When ready to use, twist the plastic baggie and snip off a small tip from the corner

15. Remove from oven and garnish with the small pieces of avocado, and sprinkle the reserved cilantro on top. Squeeze the mayonnaise – olive oil combination, in a zig-zag, over the top

16. Lastly, distribute 8 quarters (pieces from 2 cherry/grape tomatoes) over the length of the Tex-Mex Chicken Stuffed Zucchini Boat. Enjoy!

How to Make Tex Mex Chicken and Zucchini

  1. Preheat large deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper saute for 3 minutes, stirring occasionally.
  2. Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
  3. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
  4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro. Serve hot, on its own or with brown rice or quinoa.

Tex-Mex Chicken Bake

This dish is super flexible so feel free to exclude, switch up, or add in any vegetables, herbs, or seasonings you wish.

  • Chicken thighs - bone-in, skin on. You can use any pieces of chicken you like. I do recommend at least leaving the skin on for extra flavour.
  • White onion - you can also use yellow, sweet, or Spanish onions
  • Red pepper - or any colour of bell pepper
  • Zucchini - or summer squash
  • Corn - frozen or fresh kernals
  • Salsa - My favourite is Organic Jack's Cantina Salsa but any fresh, store bought, salsa will work. One jarred option that is good is Herdez brand but most others tend to be more like a sauce then a salsa.
  • Cilantro - You can omit this if you're not a fan or substitute with fresh parsley.
  • Old cheddar cheese - You can substitute with any type of cheddar, Monterey Jack or a combination.
  • Green onions/scallions - These are an optional garnish added at the end for freshness.
  • Sour cream - An optional garnish. You could also add guacamole or fresh avocado slices.

  • 2 tablespoons canola oil
  • 3 chicken breast halves (boneless, cut in thin strips)
  • 1 medium onion (cut in wedges)
  • 2 cloves garlic (minced)
  • 4 mild chili pepper (green or red, seeds removed, sliced)
  • 1 red bell pepper (seeded and cut in strips)
  • 1 green bell pepper (seeded and cut in strips)
  • 1 zucchini (trimmed, cut in strips)
  • 8 flour tortillas (warmed)
  • 1/2 cup sour cream
  • O​ptional: guacamole
  • 6 to 8 green onion (trimmed, sliced)

Heat the oil in a heavy skillet cook the chicken strips over high heat, stirring, and turning the pieces constantly, for 5 minutes, or until cooked. Drain and serve.

Add the onion, garlic and chili peppers to the oil in the pan, and sauté over high heat for 2 minutes.

Add the bell peppers and zucchini cook over high heat for 4 minutes, or until the vegetables have begun to have a dark brown, charred look around the edges.

Return the chicken to the pan, and heat until sizzling hot.

Serve right away, with warm tortillas, sour cream, guacamole, sliced green onions, and chopped tomatoes.

Tex-Mex Spiralized Sweet Potato & Chicken Casserole (Healthy, Low-Carb)

Healthy, low-carb spiralized sweet potato and chicken is spicy and flavorful made with fresh tomatoes, onions and jalapenos. Yay to low-carb healthy weight-loss meals!

I recently purchased a vegetable Spiralizer from amazon and have had so much spiralizing just about everything in sight. I&rsquove used it for potatoes, apples, zucchini, carrots, peppers and even cabbage. I&rsquove also made a few low-carb meals with it and all I can say is how much I am in love with it .

Just a small warning to you all&hellip I&rsquoll be using it a lot more in the near future, so expect to see like one billion spiralized recipes on the blog in 2016! okay maybe I&rsquove over exaggerating but I hope that I&rsquoll keep using it to incorporating healthy veggies in our meals .

Also, If you scroll down you will notice there is a nutrition label after the recipe. This is my first post with a nutrition label and I plan to add the nutrition to more of the recipes. It shows the calories, carbs, fat, sodium, and cholesterol per serving. As you can see below this delicious sweet potato casserole is only 383 calories and 28 grams of carbs per serving!
So let&rsquos start off the spiralizing (if that&rsquos even a word . ) with this delicious spicyMexican sweet potato and chicken casserole. It&rsquos packed full of flavor from sautéed onions, garlic, tomatoes, jalapeno, and earthy spices. Preparing this yummy sauce does require a few extra steps but it&rsquos totally worth it because it&rsquos out of this world! It would actually make a great base for any Mexican casserole. After the sauce is made it&rsquos mixed with shredded chicken and black beans.Then poured on-top of the spiralized sweet potatoes. Topped with cheese and baked to perfection!
I hope you guys enjoy this delicious low-carb casserole as much as we did! . Also, please comment below and let me know if you are interested in seeing more spiralzied veggies recipes. Thanks as always!

How to Make Stuffed Zucchini

Whenever I post a stuffed zucchini recipe, it always gets the wheels turning and people are inspired to make their own. Here are the basic steps to making your own stuffed zucchini,

  • Prep the zucchini: Choose small to medium zucchini. Cut the zucchini in half and use a spoon to hollow out the zucchini. You can keep this hollowed out section to add back in as stuffing or discard it. Then season the zucchini with salt and pepper.
  • Prepare the filling: Decide what you want to use to fill your zucchini. Vegetables and proteins should be cooked before using them as stuffing. Make sure to season the filling with salt, pepper, and any spices you like.
  • Choose a sauce: I find that stuffed zucchini comes out best with a sauce so that the filling doesn't get dry. You can use salsa, enchilada sauce, spaghetti sauce, and even things like Italian dressing or teriyaki sauce can work. You just want to add some moisture.
  • Add some cheese or breadcrumbs: Although not necessary, most people top their stuffed zucchini with some kind of cheese, breadcrumbs, or both.
  • Bake: Place the stuffed zucchini in an oven safe dish and cover with foil. Bake at 400 degrees for 20-25 minutes until zucchini is tender. Remove the foil and cook for another five minutes to brown the top.

  • 3 tablespoons butter, divided
  • 2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 large zucchini, cut into 1/2-inch pieces
  • 1 large red bell pepper, chopped
  • ⅓ cup all-purpose flour
  • 1 cup no-salt-added chicken broth
  • 1 cup whole milk
  • 3 ounces reduced-fat cream cheese
  • 1 ¼ cups shredded part-skim mozzarella cheese, divided
  • ¾ teaspoon ground pepper
  • ½ teaspoon salt

Preheat oven to 400 degrees F. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the pan cook, stirring occasionally, until well browned, about 8 minutes. Transfer the chicken to a medium bowl. Add zucchini and bell pepper to the pan cook, stirring occasionally, until the vegetables start to soften, about 4 minutes. Transfer the zucchini mixture to the bowl with the chicken.

Add the remaining 2 tablespoons butter to the pan. Stir in flour cook, stirring constantly, until the flour starts to brown, about 1 minute. Add broth and milk bring to a boil, whisking often. Remove from heat and add cream cheese and 3/4 cup mozzarella stir until melted. Stir in pepper and salt. Drain liquid from the chicken and vegetable mixture stir the chicken and vegetables into the cheese sauce. Transfer to a 2-quart baking dish. Place the dish on a foil-lined baking sheet sprinkle the casserole with the remaining 1/2 cup cheese.

Bake until the top is browned and the edges are bubbly, 20 to 25 minutes. Let stand for 10 minutes before serving.

Mexican Chicken Zucchini Skillet

This Mexican Chicken Zucchini Skillet is scrumptious! Cooked with a zucchini, red onion, bell peppers, favorite Mexican spices (or this taco seasoning) and fresh cilantro, which I think gives it the big boost of flavor. You can also opt to add a little shredded cheddar cheese, too, if you’d like.

I think zucchini tastes better al dente so be careful not to overcook it to where it’s mushy. Five to seven minutes is plenty of time.

Other additions that would be great are corn (frozen or fresh) and black beans as well. I would add them in when you add the tomatoes if you do. Serve it with cilantro lime brown rice as the perfect side.

I am planning on planting zucchini in our garden again this year. It’s the one thing that I can’t seem to kill (like almost everything else…cough cough) Thankfully, it’s pretty much the most popular veggie of the house.

Watch the video: New Recipe! Tex Mex Cabbage Casserole - 3 Points Plus! (July 2022).


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