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Tex Mex Chicken and Zucchini Skillet Recipe

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4.1 from 6 reviews

This Tex Mex Chicken and Zucchini recipe is a vibrant, flavorful skillet dish combining tender chicken, fresh vegetables, black beans, and Tex Mex spices. Perfect for a quick and healthy weeknight meal, it’s packed with protein and colorful veggies, topped with melted cheese and fresh herbs for a comforting and satisfying dinner.

Ingredients

Protein and Vegetables

  • 1 pound 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 and Seasonings

  • 14 ounces can low sodium black beans (drained & rinsed)
  • 14 ounces can low sodium diced tomatoes (not drained)
  • 1 teaspoon taco seasoning (low sodium)
  • 1 tablespoon cumin (divided)
  • 1 teaspoon salt
  • Ground black pepper (to taste)

Other Ingredients

  • 1 tablespoon oil (for frying)
  • 1 cup Tex Mex or Colby Jack cheese (shredded)
  • 1/2 cup green onions (chopped)
  • 1/2 cup cilantro (chopped)

Instructions

  1. Prepare the Skillet and Vegetables: Preheat a large 12-inch deep skillet over low to medium heat. Swirl in the oil to coat the skillet evenly. Add the finely chopped onion, minced garlic, and chopped bell peppers. Sauté these vegetables for about 3 minutes, stirring occasionally until they start to soften and become fragrant.
  2. Cook the Chicken: Push the sautéed vegetables to the side of the skillet. Add the diced chicken pieces to the empty part of the skillet. Sprinkle with 1 teaspoon of cumin, salt, and ground black pepper to taste. Cook the chicken for approximately 5 minutes, stirring occasionally until the chicken is lightly browned and partially cooked through.
  3. Add Remaining Ingredients and Simmer: Add the corn, drained and rinsed black beans, canned diced tomatoes (with juice), diced zucchini, taco seasoning, and the remaining cumin to the skillet. Stir everything together thoroughly, then cover the skillet and let it cook on low to medium heat for 10 minutes. This allows the flavors to meld and the vegetables to soften.
  4. Add Cheese and Garnish: Sprinkle the shredded Tex Mex or Colby Jack cheese evenly over the mixture. Cover the skillet again and cook for a few more minutes until the cheese melts completely. Once melted, remove from heat and top with chopped green onions and cilantro for freshness and added flavor.
  5. Serve: Serve the dish hot on its own or accompanied by Instant Pot brown rice or quinoa. For additional garnishes, you may add sour cream, extra cilantro, black olives, crushed tortilla chips, or use the mixture as a filling for low carb wraps topped with slices of avocado.

Notes

  • Use low sodium canned beans and tomatoes to keep the sodium level moderate.
  • Adjust the taco seasoning and salt according to your taste preferences.
  • For a spicier kick, add chopped jalapeños or a pinch of cayenne pepper.
  • This dish works well as leftovers and can be refrigerated for up to 3 days.
  • For a dairy-free version, omit the cheese or use a vegan cheese alternative.

Find it online: https://cozyplatter.com/tex-mex-chicken-and-zucchini-skillet-recipe/