Tex Mex Chicken and Zucchini

Why You’ll Love Tex Mex Chicken and Zucchini Recipe

This recipe is ready in about 30 minutes, making it great for busy nights.

It is cooked in one skillet, which keeps cleanup simple.

The mix of chicken, beans, vegetables, and cheese makes it satisfying without being heavy.

It is easy to customize with different vegetables, toppings, or spice levels.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound boneless skinless chicken breasts, cut into 1-inch 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
1 can low sodium black beans, 14 ounces, drained and rinsed
1 can low sodium diced tomatoes, 14 ounces, not drained
1 tablespoon oil, for frying
1 teaspoon low sodium taco seasoning
1 tablespoon cumin, divided
1 teaspoon salt
Ground black pepper, to taste
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped

Directions

Preheat a large deep skillet over low-medium heat and add the oil.

Add the onion, garlic, and bell peppers. Sauté for about 3 minutes, or until fragrant and slightly softened.

Add the chicken pieces. Season with cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is lightly golden.

Stir in the corn, black beans, diced tomatoes with their juices, zucchini, and taco seasoning.

Cover the skillet and simmer for about 10 minutes, or until the chicken is cooked through and the zucchini is tender.

Sprinkle the shredded cheese over the top. Cover again for 2 to 3 minutes, until the cheese melts.

Top with chopped green onions and cilantro before serving.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Use chicken thighs instead of chicken breasts for a richer flavor.

Make it spicier by adding jalapeños, chili powder, crushed red pepper, or spicy taco seasoning.

Swap the black beans for pinto beans or kidney beans.

Add cooked rice or quinoa to make the dish even heartier.

Use Monterey Jack, cheddar, or pepper jack cheese instead of Tex Mex or Colby Jack.

For a lighter option, reduce the cheese or serve the skillet over lettuce as a Tex Mex bowl.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in a skillet over medium-low heat until warmed through. Add a splash of water or broth if the mixture looks dry.

You can also microwave individual portions in 30-second intervals, stirring between each interval.

Freezing is possible, but the zucchini may soften after thawing. For best texture, enjoy it fresh or refrigerated.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless chicken thighs work well and add extra flavor.

Can I make this recipe spicy?

Yes. Add jalapeños, cayenne pepper, chili powder, or spicy taco seasoning.

Can I use fresh tomatoes instead of canned diced tomatoes?

Yes. Use about 1 1/2 cups chopped fresh tomatoes, plus a small splash of broth or water.

Do I need to peel the zucchini?

No. The zucchini skin is tender and helps the pieces hold their shape.

Can I make this recipe ahead of time?

Yes. It reheats well, so you can make it ahead for meal prep.

What can I serve with Tex Mex Chicken and Zucchini?

Serve it with rice, tortillas, cauliflower rice, salad, or tortilla chips.

Can I make it dairy-free?

Yes. Skip the cheese or use your favorite dairy-free shredded cheese.

Can I add rice directly to the skillet?

It is better to add cooked rice at the end. Uncooked rice would need extra liquid and more cooking time.

How do I know the chicken is fully cooked?

The chicken should be white throughout, tender, and no longer pink in the center.

Can I double the recipe?

Yes. Use a larger skillet or Dutch oven so everything cooks evenly.

Conclusion

Tex Mex Chicken and Zucchini is a quick, colorful, and satisfying one-skillet meal packed with protein, vegetables, beans, spices, and melted cheese. It is simple enough for weeknights, easy to customize, and delicious served on its own or with your favorite Tex Mex sides.