Effortlessly Delicious Chicken & Summer Squash Fajitas with Black Beans: Your New Go-To Family Dinner!
Life can get hectic, especially during the vibrant and often unpredictable summer months. Whether you’re chasing kids around, enjoying spontaneous outings, or simply embracing a well-deserved lazy afternoon, the last thing anyone wants is a complicated dinner routine. My secret to maintaining sanity and ensuring my family eats well, even on the busiest days, revolves around a repertoire of truly easy and reliable recipes. If I don’t have a solid plan by late afternoon, my “mom brain” often defaults to the easiest options: a simple sandwich or, let’s be honest, calling for takeout. While there’s a time and place for those, I strive to minimize them by keeping a few standby recipes in regular rotation, built around ingredients I almost always have on hand. Today, I’m thrilled to introduce you to one of my latest culinary heroes: these incredible Chicken and Summer Squash Fajitas with Black Beans.
These fajitas aren’t just easy; they’re packed with flavor, incredibly versatile, and make for a wonderfully satisfying meal that the whole family will love. They perfectly encapsulate everything I look for in a go-to dinner: minimal prep, quick cooking, healthy ingredients, and customizable toppings that cater to everyone’s preferences. It’s the kind of meal that makes you feel like a culinary superstar without demanding hours in the kitchen.
Why Summer Squash is the Secret Ingredient for Kid-Friendly Fajitas
The inspiration for this particular rendition of fajitas struck after a recent visit to the farmer’s market, where I stumbled upon the most charming pattypan squash. If you’ve never encountered them, they are truly adorable, shaped like miniature flying saucers with scalloped edges. While I regret not capturing their cuteness with a photograph, their unique appeal instantly sparked an idea. My kids, like many, aren’t the biggest fans of bell peppers, a traditional fajita ingredient. To sidestep any potential dinnertime negotiations or battles, I decided to swap the peppers for this delightful summer squash, and the result was an absolute triumph!
The squash not only added a mild, sweet flavor but also a tender texture that blended seamlessly with the chicken and seasonings. It was a huge hit, proving that sometimes the simplest substitutions can yield the most surprising and delicious outcomes. The beauty of this recipe is its flexibility; don’t worry if you can’t find pattypan squash. Any variety of summer squash – zucchini, yellow squash, or even larger pattypans – will work wonderfully, offering that same fresh, seasonal goodness. This clever ingredient switch ensures that even the pickiest eaters will clear their plates, making this a true win-win for parents and children alike.
I genuinely hope everyone is having a fantastic summer so far, filled with joy, relaxation, and delicious food that doesn’t add to your stress! This recipe is designed to help you do just that. It’s perfect for a laid-back weeknight or a casual gathering with friends. The vibrant colors and fresh flavors truly capture the essence of summer in every bite. So, gather your ingredients, fire up your skillet, and prepare to enjoy a fantastic meal without the fuss.
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Chicken and Summer Squash Fajitas with Black Beans
- Author: Aggie’s Kitchen
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Chicken
- Method: Skillet
- Cuisine: Mexican
These Chicken and Summer Squash Fajitas with Black Beans are a quick, flavorful, and incredibly satisfying family favorite! Perfect for a healthy weeknight dinner or a fun summer meal, they bring together juicy chicken, tender summer squash, and hearty black beans, all seasoned to perfection. Customize with your favorite toppings for a meal everyone will rave about!
Ingredients
- 1.5 – 1.75 lb boneless, skinless chicken breast, cut into thin strips
- 3 tablespoons of your favorite fajita or taco seasoning blend (try making your own for extra freshness, like this fajita seasoning from Rachel Cooks or this taco seasoning from The Little Kitchen)
- Juice from 1 fresh lime
- 2 tablespoons cooking oil (such as olive oil or avocado oil)
- 5–6 small pattypan squash, sliced into half moons (or 3–4 medium zucchini or yellow squash, sliced similarly)
- 1 large onion, thinly sliced
For serving (optional, but highly recommended):
- Warm corn or flour tortillas (warmed in a dry skillet or microwave for extra pliability)
- Bush’s Black Beans (or your preferred brand), warmed on the stovetop or in the microwave
- Shredded or crumbled cheese (Monterey Jack, cheddar, cotija, or a Mexican blend)
- Extra fresh lime wedges, for squeezing
- Greek yogurt or sour cream, for a cool, creamy touch
- Diced avocado or a scoop of guacamole
- Fresh cilantro, chopped
- Salsa or your favorite hot sauce
Instructions
- Prepare the Chicken: Place your chicken breast strips into a large ziplock bag or a shallow bowl. Add the fajita or taco seasoning and the fresh lime juice. Toss everything together until the chicken is thoroughly coated. For best flavor, you can let it marinate for at least 15-20 minutes at room temperature, or up to a few hours in the refrigerator.
- Cook the Chicken: Heat 2 tablespoons of cooking oil in a large skillet (cast iron works wonderfully for fajitas!) over medium-high heat until shimmering. Carefully add the seasoned chicken strips to the hot skillet. If your pan is crowded, cook the chicken in batches to ensure even browning and proper cooking. Cook for 6-7 minutes, tossing occasionally, until the chicken is beautifully browned on all sides and cooked through. Once done, remove the chicken from the skillet and place it on a plate; set aside.
- Sauté the Vegetables: Add the sliced squash and onion to the same skillet. You might not need to add more oil as there should be enough residue from the chicken. Sauté over medium-high heat for 4-5 minutes, stirring frequently, until the vegetables are tender-crisp and slightly caramelized. You want them cooked through but still retaining a bit of bite.
- Combine and Serve: Return the cooked chicken strips to the pan with the vegetables. Toss everything together for 1-2 minutes to warm the chicken through and allow the flavors to meld. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately in warm corn or flour tortillas, allowing everyone to customize their fajitas with their favorite toppings from the “For serving” list.
These Chicken and Summer Squash Fajitas with Black Beans truly are a lifesaver on busy days. They are not only quick and straightforward to prepare but also provide a healthy, wholesome meal that doesn’t compromise on flavor. The combination of savory chicken, tender squash, and hearty black beans wrapped in a warm tortilla creates a textural and taste sensation that will have everyone asking for seconds. Plus, the ability to customize with various toppings means this meal can be tailored to even the pickiest eaters, making it a guaranteed family pleaser. It’s vibrant, fresh, and perfectly captures the relaxed spirit of summer eating.
Beyond their ease and deliciousness, these fajitas offer significant nutritional benefits. Chicken provides lean protein, summer squash adds essential vitamins and fiber, and black beans contribute a fantastic source of plant-based protein and complex carbohydrates. It’s a well-rounded meal that fuels your family without feeling heavy. Consider this your new secret weapon for effortless, healthy, and incredibly tasty weeknight dinners!
More awesome fajita recipes to inspire your next meal:
Steak and Bean Fajitas | Dine and Dish
Classic Chicken Fajitas | The Little Kitchen
Lightened-Up Shrimp Fajitas | Skinnytaste
Grilled Vegetable and Chicken Fajitas | Fake Ginger
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