Description
A vibrant and flavorful Tex Mex Chicken and Zucchini dish combining tender chicken breast with fresh vegetables and classic Tex Mex spices, cooked in a skillet and topped with melty cheese, perfect for a quick and wholesome meal.
Ingredients
Protein
- 1 lb boneless & skinless chicken breasts (cut into 1" pieces)
Vegetables
- 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)
- 14 oz can low sodium black beans (drained & rinsed)
- 14 oz can low sodium diced tomatoes (not drained)
- 1/2 cup green onions (chopped)
- 1/2 cup cilantro (chopped)
Spices & Seasonings
- 1 tsp store bought or homemade taco seasoning
- 1 tbsp cumin (divided)
- 1 tsp salt
- Ground black pepper (to taste)
Dairy
- 1 cup Tex Mex or Colby Jack cheese (shredded)
Other
- 1 tbsp oil (for frying)
Instructions
- Prepare the Skillet and Vegetables: Preheat a large 12-inch deep skillet over low to medium heat, then swirl in 1 tablespoon of oil to coat the pan evenly. Add the chopped onion, minced garlic, and chopped bell peppers to the skillet. Sauté these vegetables for about 3 minutes, stirring occasionally until they start to soften and become fragrant.
- Cook the Chicken: Push the sautéed vegetables to one side of the skillet to create space. Add the diced chicken pieces to the empty side and sprinkle with 1 teaspoon of cumin, salt, and black pepper to taste. Cook the chicken for approximately 5 minutes, stirring occasionally until the chicken pieces are lightly browned and cooked through.
- Add Remaining Ingredients: Stir in the corn, drained black beans, undrained diced tomatoes, diced zucchini, taco seasoning, and the remaining cumin. Mix everything evenly in the skillet, then cover it with a lid. Allow the mixture to cook over low to medium heat for about 10 minutes, enabling the flavors to meld and the vegetables to soften.
- Add Cheese and Finish Cooking: Sprinkle the shredded Tex Mex or Colby Jack cheese evenly over the top of the skillet contents. Cover again and cook for a few more minutes until the cheese has fully melted, creating a deliciously creamy topping.
- Garnish and Serve: Remove the skillet from heat and top the dish with chopped green onions and cilantro for freshness and added flavor. Serve the Tex Mex Chicken and Zucchini hot on its own, or alongside sides like Instant Pot brown rice or quinoa. Optionally, garnish with sour cream, extra cilantro, black olives, crushed tortilla chips, or use the filling in low-carb wraps garnished with sliced avocado for additional texture and taste.
Notes
- Use low sodium beans and tomatoes to control the salt content.
- Adjust the taco seasoning amount to suit your spice preference.
- Chicken breasts can be substituted with thighs for juicier meat.
- For a vegetarian version, omit chicken and add extra beans or tofu.
- Serve with brown rice or quinoa to make it a complete meal.
- Leftovers store well in the refrigerator for up to 3 days.
- To make it gluten-free, ensure taco seasoning is gluten-free certified.
- Add crushed tortilla chips or avocado slices for extra crunch and creaminess respectively.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Tex Mex
