Description
Indulge in a vibrant and flavorful Tex Mex Chicken and Zucchini Recipe that’s ready in just 30 minutes! This one-pan dish combines succulent chicken, fresh zucchini, black beans, and sweet corn, all topped with gooey melted cheese. Perfect for busy weeknights or casual gatherings, this meal is not only quick to prepare but also packed with nutritious ingredients that the whole family will love. With its delightful blend of spices and textures, this recipe is a fantastic choice for anyone seeking a healthy yet satisfying dinner option.
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 (divided)
- Salt and ground black pepper to taste
- 1 cup Tex Mex or Colby Jack cheese (shredded)
- Chopped green onions and cilantro for garnish
Instructions
- Preheat a large deep skillet over low to medium heat. Add oil to coat the bottom.
- Sauté onion, garlic, and bell peppers for about 3 minutes until softened.
- Push vegetables to one side of the skillet and add chicken pieces. Season with cumin, salt, and pepper; cook for about 5 minutes until cooked through.
- Stir in corn, black beans, diced tomatoes with juice, zucchini, taco seasoning, and remaining cumin. Cover and cook on low-medium heat for about 10 minutes.
- Sprinkle shredded cheese on top; cover until cheese melts.
- Serve hot, garnished with green onions and cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 325
- Sugar: 4g
- Sodium: 410mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 31g
- Cholesterol: 85mg