Description
Get ready to delight your taste buds with this vibrant Tex Mex Chicken and Zucchini Recipe! This wholesome one-pan meal combines tender chicken, fresh zucchini, and zesty Tex-Mex spices, topped with gooey melted cheese. Perfect for busy weeknights or casual gatherings, this dish comes together in just 30 minutes, making it an ideal choice for family dinners or meal prep. The balance of protein and veggies ensures a satisfying and nutritious meal that everyone will love. Serve it as is, over rice or quinoa, or use it as a filling for wraps—there’s endless versatility to enjoy!
Ingredients
Scale
- 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)
- 14 ounces can low sodium black beans (drained & rinsed)
- 14 ounces can low sodium diced tomatoes
- 1 teaspoon taco seasoning
- 1 cup Tex Mex or Colby Jack cheese (shredded)
Instructions
- 1. Preheat a deep skillet on low-medium heat and coat with oil.
- 2. Sauté onion, garlic, and bell peppers for about 3 minutes until softened.
- 3. Move vegetables to one side; add chicken seasoned with cumin, salt, and pepper. Cook until chicken is no longer pink (about 5 minutes).
- 4. Combine remaining ingredients (corn, black beans, diced tomatoes, zucchini, taco seasoning) in the skillet and simmer on low-medium heat for about 10 minutes.
- 5. Top with cheese and cover; cook until melted.
- 6. Garnish with chopped green onions and cilantro before serving hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 29g
- Cholesterol: 80mg