Tex Mex Chicken and Zucchini Recipe
Experience the vibrant flavors of Tex Mex with this quick and easy Tex Mex Chicken and Zucchini Recipe. Perfect for busy weeknights, this one-pan dish features tender chicken sautéed with fresh zucchini, bell peppers, black beans, corn, and tomatoes, all topped with melty cheese. In just 30 minutes, you can whip up a nutritious meal that’s both satisfying and full of flavor. Whether served on its own or over rice or quinoa, this recipe is versatile enough to please the whole family. Enjoy a delightful dinner that brings together healthy ingredients and comforting Tex Mex goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Skillet
- Cuisine: Tex Mex
Ingredients
Scale
- 1 pound boneless skinless chicken breasts (cut into 1-inch 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 ounces can low sodium black beans (drained & rinsed)
- 14 ounces can low sodium diced tomatoes (not drained)
- 1 cup Tex Mex or Colby Jack cheese (shredded)
Instructions
- Preheat a large deep skillet over low to medium heat and coat with oil.
- Sauté onion, garlic, and bell pepper for about 3 minutes until softened.
- Push vegetables to the side of the skillet; add chicken seasoned with cumin, salt, and black pepper. Cook for approximately 5 minutes until browned.
- Combine remaining ingredients: corn, black beans, diced tomatoes, zucchini, taco seasoning, and the rest of the cumin. Stir well, cover, and cook on low-medium heat for about 10 minutes.
- Sprinkle cheese on top and cover again until melted.
- Garnish with green onions and cilantro before serving.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 370
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 80mg