Description
Discover the vibrant flavors of our Tex Mex Chicken and Zucchini Recipe, a delightful dish that combines tender chicken, fresh vegetables, and zesty spices—all cooked in one pan in just 30 minutes! Perfect for busy weeknights or casual gatherings, this recipe is not only quick to prepare but also incredibly satisfying. With its colorful ingredients and nutritious profile, it’s a meal that everyone will love. Enjoy it on its own or pair it with rice or quinoa for a complete dining experience. Elevate your dinner routine with this flavorful and versatile dish!
Ingredients
Scale
- 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)
- 14 oz can low sodium black beans (drained & rinsed)
- 14 oz can low sodium diced tomatoes (not drained)
- 1 tsp taco seasoning
- 1 tbsp cumin
- Salt and ground black pepper to taste
- 1 cup shredded Tex Mex or Colby Jack cheese
- Chopped green onions and cilantro for garnish
Instructions
- Preheat a large deep skillet over low-medium heat and add oil to coat.
- Sauté onion, garlic, and bell pepper for about 3 minutes until tender.
- Push vegetables aside and add chicken; sprinkle with cumin, salt, and pepper. Cook for about 5 minutes until browned.
- Stir in corn, black beans, diced tomatoes, zucchini, taco seasoning, and remaining cumin. Cover and cook on low-medium heat for about 10 minutes.
- Sprinkle cheese on top; cover again until melted.
- Serve hot with optional garnishes like green onions and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 560mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 85mg