Tex Mex Chicken and Zucchini
A quick and easy one-pan meal featuring juicy chicken, colorful veggies, and melted cheese, all infused with Tex Mex flavors.
Servings: 4 servings
Equipment
- Large Skillet
Ingredients
Main Ingredients
- 1 lb Boneless skinless chicken breasts, cut into 1 inch pieces
- 2 large Zucchini, diced
- 2 medium Bell peppers, chopped
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 1 cup Corn, frozen or fresh
- 1 tablespoon Oil, for frying
- 1 14 oz can Low sodium black beans, drained and rinsed
- 1 14 oz can Low sodium diced tomatoes, not drained
- 1 teaspoon Taco seasoning store-bought or homemade
- 1 tablespoon Cumin, divided
- 1 teaspoon Salt
- to taste Ground black pepper
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup Green onions, chopped
- 1/2 cup Cilantro, chopped
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add cubed chicken, season with half the cumin, half the salt, and some ground black pepper. Sauté for 4–5 minutes, until browned and just cooked through. Remove chicken and set aside.
- In the same skillet, add onion, bell peppers, garlic, and the remaining cumin and salt. Sauté for 3–4 minutes until softened.
- Stir in zucchini and corn. Cook for another 3–4 minutes, until zucchini just starts to soften.
- Pour in the diced tomatoes (with juice), black beans, taco seasoning, and return the cooked chicken to the skillet. Mix well and simmer 5–6 minutes, letting everything heat through and flavors meld.
- Sprinkle shredded cheese over the top. Cover the skillet with a lid and let the cheese melt for 2–3 minutes.
- Turn off the heat and top with chopped green onions and cilantro before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. This dish freezes well for up to 2 months.