Description
Tex Mex Chicken and Zucchini is a vibrant one-pan dish that brings together juicy chicken and fresh vegetables, all infused with zesty Tex Mex flavors. This easy-to-make recipe is perfect for busy weeknights or casual gatherings, taking just 30 minutes from start to finish. With its colorful ingredients and melted cheese topping, this meal is not only visually appealing but also packed with nutrients. Whether served on its own or alongside rice or quinoa, this dish is sure to satisfy everyone at the table.
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 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
- 1 tsp taco seasoning
- 1 tbsp cumin
- 1 cup Tex Mex or Colby Jack cheese (shredded)
- Salt and pepper to taste
Instructions
- Preheat a large deep skillet over low to medium heat and swirl in oil.
- Sauté onion, garlic, and bell pepper for about 3 minutes until softened.
- Push veggies aside; add chicken seasoned with cumin, salt, and pepper. Cook for about 5 minutes until browned.
- Mix in corn, black beans, tomatoes, zucchini, taco seasoning, and remaining cumin. Cover and cook on low-medium heat for about 10 minutes.
- Sprinkle cheese on top; cover until melted. Garnish with green onions and cilantro before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 5g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg