Name: Tex Mex Chicken and Zucchini
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Tex Mex
Ingredients: Boneless, skinless chicken breasts, cut into 1-inch pieces; Zucchini, diced; Bell peppers, chopped; Onion, finely chopped; Garlic cloves, minced; Corn (frozen, fresh, or canned); Low sodium black beans, drained and rinsed; Low sodium diced tomatoes (not drained); Taco seasoning; Ground cumin; Salt and ground black pepper; Tex Mex or Colby Jack cheese, shredded; Green onions, chopped; Cilantro, chopped; Oil for frying (avocado or olive oil)

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Why You’ll Love This Recipe

Quick and Easy: Ready in just 30 minutes, making it ideal for weeknight dinners.
One-Pan Meal: Minimal cleanup with all ingredients cooked in a single skillet.
Healthy and Nutritious: Packed with protein, fiber, and fresh vegetables.
Versatile: Easily adaptable with different proteins or vegetarian options.
Flavorful: Bold Tex Mex spices and melted cheese make it a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts, cut into 1-inch pieces
Zucchini, diced
Bell peppers, chopped
Onion, finely chopped
Garlic cloves, minced
Corn (frozen, fresh, or canned)
Low sodium black beans, drained and rinsed
Low sodium diced tomatoes, not drained
Taco seasoning
Ground cumin
Salt and ground black pepper
Tex Mex or Colby Jack cheese, shredded
Green onions, chopped
Cilantro, chopped
Oil for frying (avocado or olive oil)

Directions

Preheat a large (12-inch) deep skillet over low-medium heat and add oil to coat.
Add chopped onion, garlic, and bell pepper; sauté for 3 minutes, stirring occasionally.
Push vegetables to one side of the skillet and add chicken pieces to the other side.
Sprinkle chicken with 1 teaspoon cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
Add corn, black beans, diced tomatoes (with juice), zucchini, taco seasoning, and remaining cumin. Stir to combine.
Cover and cook on low-medium heat for 10 minutes, ensuring zucchini remains firm.
Sprinkle shredded cheese over the mixture, cover, and cook for a few more minutes until cheese has melted.
Top with chopped green onions and cilantro before serving.

Servings and Timing

Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

Protein Alternatives: Substitute chicken with ground beef, turkey, or tofu for a different protein source.
Spice Level: Add chopped jalapeños or a dash of hot sauce for extra heat.
Vegetarian Version: Omit chicken and add more beans or use meatless crumbles.
Cheese Options: Use cheddar, Monterey Jack, or a dairy-free cheese alternative.
Additional Veggies: Incorporate mushrooms, spinach, or kale for added nutrition.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat in a skillet over low heat for about 5 minutes, stirring occasionally. No additional oil or water is needed as zucchini releases moisture.
Freezing: Not recommended, as zucchini may become mushy upon thawing.

FAQs

Can I use pre-cooked chicken?

Yes, you can use leftover cooked chicken. Add it during the final steps to warm through without overcooking.

How do I prevent the dish from becoming too watery?

Avoid overcooking the zucchini, as it releases water the longer it cooks.

Can I make this dish ahead of time?

Yes, you can chop vegetables and store them in the refrigerator for up to 2 days. Assemble and cook when ready.

Is this recipe suitable for meal prep?

Absolutely. Prepare the dish and divide into meal-sized portions for easy reheating throughout the week.

What can I serve with this dish?

Serve over brown rice, quinoa, or with a side of tortilla chips. It’s also great as a filling for wraps.

Can I omit the cheese?

Yes, the dish will still be flavorful without cheese, making it suitable for dairy-free diets.

How can I make this dish spicier?

Add chopped jalapeños, chili flakes, or a dash of hot sauce to increase the heat.

What type of skillet is best for this recipe?

A large (12-inch) deep skillet is ideal to accommodate all ingredients without overcrowding.

Can I use other types of squash?

Yes, yellow squash or patty pan squash are great alternatives to zucchini.

Is this recipe gluten-free?

Yes, ensure that your taco seasoning and other ingredients are certified gluten-free.

Tex Mex Chicken and Zucchini

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Author: Julia
Total Time: 35 minutes
Yield: 6 servings
Diet: Gluten Free

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Description

This Tex Mex Chicken and Zucchini is a quick, healthy, and flavor-packed one-pan meal made with tender chicken, zucchini, black beans, corn, and Tex Mex spices. Topped with melted cheese and ready in just 30 minutes, it’s a weeknight dinner favorite that’s nutritious and satisfying.

Instructions

Heat oil in a large (12-inch) skillet over medium heat.
Add onion, garlic, and bell pepper. Sauté for 3 minutes.
Push veggies to one side, add chicken to the other, season with 1 tsp cumin, salt, and pepper. Cook 5 minutes, stirring occasionally.
Add corn, beans, diced tomatoes with juice, zucchini, taco seasoning, and remaining cumin. Stir to combine.
Cover and cook on low-medium for 10 minutes until zucchini is tender but firm.
Sprinkle cheese over top, cover again, and cook until melted.
Garnish with green onions and cilantro. Serve warm.