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.
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)
Instructions
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Heat oil in a large (12-inch) skillet over medium heat.
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Add onion, garlic, and bell pepper. Sauté for 3 minutes.
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Push veggies to one side, add chicken to the other, season with 1 tsp cumin, salt, and pepper. Cook 5 minutes, stirring occasionally.
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Add corn, beans, diced tomatoes with juice, zucchini, taco seasoning, and remaining cumin. Stir to combine.
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Cover and cook on low-medium for 10 minutes until zucchini is tender but firm.
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Sprinkle cheese over top, cover again, and cook until melted.
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Garnish with green onions and cilantro. Serve warm.
Notes
Use ground turkey, beef, tofu, or pre-cooked chicken.
For extra heat, add jalapeños or hot sauce.
Make it vegetarian by omitting chicken and adding more beans.
Try cheddar, Monterey Jack, or dairy-free cheese as substitutes.
Add spinach, kale, or mushrooms for more nutrients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex Mex
