Description
This Tex Mex Chicken and Zucchini recipe is a flavorful, healthy one-pan meal combining tender chicken, fresh vegetables, and bold spices. It’s perfect for a quick weeknight dinner that delivers a satisfying blend of protein and veggies with a Tex Mex twist, topped with melted cheese and fresh herbs.
Ingredients
Scale
Protein & Vegetables
- 1 lb boneless & skinless chicken breasts, cut into 1″ pieces
- 2 large zucchini, diced
- 2 medium bell peppers, chopped
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 cup corn, frozen or fresh
Canned Goods & Seasonings
- 14 oz can low sodium black beans, drained & rinsed
- 14 oz can low sodium diced tomatoes, not drained
- 1 tsp store bought or homemade taco seasoning
- 1 tbsp cumin, divided
- 1 tsp salt
- Ground black pepper, to taste
- 1 tbsp oil, for frying
Toppings & Garnishes
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
Instructions
- Prepare the ingredients: Cut the chicken into 1-inch pieces, dice the zucchini, chop the bell peppers and onion finely, and mince the garlic cloves. Drain and rinse the black beans and have the diced tomatoes ready.
- Heat the oil and cook chicken: In a large skillet over medium heat, add 1 tablespoon of oil. Once hot, add chicken pieces and sprinkle with 1/2 tablespoon cumin, salt, and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Add vegetables and aromatics: Add diced zucchini, chopped bell peppers, onion, and minced garlic to the skillet. Stir occasionally and cook for about 5 minutes until vegetables are slightly tender.
- Incorporate beans, corn, and tomatoes: Stir in the black beans, corn, and the entire can of diced tomatoes with their juice. Add the taco seasoning and the remaining 1/2 tablespoon cumin. Mix well to combine all ingredients.
- Simmer the mixture: Reduce heat to low and cover the skillet. Allow the mixture to simmer for 10 minutes so the flavors meld and vegetables are tender.
- Add cheese and garnish: Remove the lid and sprinkle shredded Tex Mex or Colby Jack cheese evenly over the top. Cover again just until the cheese melts, about 2-3 minutes. Garnish with chopped green onions and cilantro before serving.
Notes
- You can substitute chicken thighs for a juicier result.
- Use fresh corn instead of frozen for a sweeter taste.
- Adjust the seasoning to your preferred spice level by adding chili powder or fresh jalapeños.
- Serve with warm tortillas or over rice for a complete meal.
- Leftovers keep well refrigerated for up to 3 days.
Keywords: Tex Mex chicken, zucchini recipe, one pan meal, healthy chicken dinner, low sodium chicken recipe, Mexican inspired chicken