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Tex Mex Chicken and Zucchini Recipe

Tex Mex Chicken and Zucchini Recipe
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★★★★★

5.1 from 20 reviews

A flavorful Tex-Mex chicken and zucchini recipe that is easy to prepare and perfect for a quick weeknight dinner.

Ingredients

Scale

For the Chicken:

  • 1 lb boneless & skinless chicken breasts (cut into 1″ pieces)
  • 1 tbsp oil (for frying)
  • 1 tsp cumin (divided)
  • 1 tsp salt
  • Ground black pepper (to taste)

For the Vegetables:

  • 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)

Additional Ingredients:

  • 14 oz can low sodium black beans (drained & rinsed)
  • 14 oz can low sodium diced tomatoes (not drained)
  • 1 tbsp store-bought or homemade taco seasoning
  • 1 cup Tex Mex or Colby Jack cheese (shredded)
  • 1/2 cup green onions (chopped)
  • 1/2 cup cilantro (chopped)

Instructions

  1. Preheat the Skillet: Preheat a large (12-inch) deep skillet on low-medium heat and add oil to coat. Saute onion, garlic, and bell pepper for 3 minutes.
  2. Cook the Chicken: Move vegetables to the side, add chicken, 1 tsp cumin, salt, and pepper. Cook for about 5 minutes.
  3. Add Vegetables and Seasonings: Add corn, beans, tomatoes, zucchini, taco seasoning, and remaining cumin. Cover and cook for 10 minutes.
  4. Finish and Serve: Sprinkle with cheese, cover until melted. Top with green onions and cilantro. Serve hot with optional garnishes.

Nutrition

Keywords: Tex-Mex, Chicken, Zucchini, One-Pan Meal

Find it online: https://www.sanacooks.com/tex-mex-chicken-and-zucchini-recipe/