Description
Tex Mex Chicken and Zucchini is an easy one-pan dinner loaded with tender chicken, fresh zucchini, bell peppers, black beans, corn, tomatoes, warm Tex-Mex spices, and melted cheese. It’s colorful, satisfying, and perfect for busy weeknights.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 large zucchini, diced
- 2 medium bell peppers, chopped
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 cup fresh or frozen corn
- 1 tablespoon oil
- 1 (14-ounce) can low-sodium black beans, drained and rinsed
- 1 (14-ounce) can low-sodium diced tomatoes, undrained
- 1 teaspoon low-sodium taco seasoning
- 1 tablespoon ground cumin, divided
- 1 teaspoon salt
- Ground black pepper, to taste
- 1 cup shredded Tex-Mex cheese blend or Colby Jack
- 1/2 cup green onions, chopped
- 1/2 cup fresh cilantro, chopped
Instructions
- Heat a large, deep 12-inch skillet over low-medium to medium heat. Add the oil and swirl to coat the pan.
- Add the onion, garlic, and bell peppers. Sauté for about 3 minutes, stirring occasionally.
- Push the vegetables to the sides of the skillet. Add the chicken and season with 1 teaspoon cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
- Add the corn, black beans, diced tomatoes with their juices, zucchini, taco seasoning, and remaining cumin. Stir well.
- Cover and cook over low-medium heat for about 10 minutes, or until the zucchini is tender and the chicken reaches an internal temperature of 165°F.
- Sprinkle the shredded cheese evenly over the skillet. Cover and cook for 2–3 minutes, or until the cheese has melted.
- Top with chopped green onions and cilantro. Serve hot on its own or with rice, quinoa, tortillas, or your favorite Tex-Mex toppings.
Notes
- Cut the chicken into evenly sized pieces so it cooks at the same rate.
- Don’t overcook the zucchini; it should be tender while still holding its shape.
- Keep the diced tomatoes undrained because their juices help create the flavorful sauce.
- For extra heat, add jalapeño, cayenne pepper, or your favorite hot sauce.
- Optional toppings include avocado, sour cream, black olives, extra cilantro, and crushed tortilla chips.
- Leftovers can be refrigerated in an airtight container for 3–4 days.
- Reheat gently in a skillet or microwave until thoroughly hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / One-Pan Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of recipe
- Calories: ~330 kcal
- Sugar: ~7 g
- Sodium: ~680 mg
- Fat: ~13 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~7 g
- Trans Fat: 0 g
- Carbohydrates: ~26 g
- Fiber: ~7 g
- Protein: ~31 g
- Cholesterol: ~75 mg