Description
This Tex Mex Chicken and Zucchini skillet is a hearty one-pan dinner packed with tender chicken, vegetables, beans, and melted cheese. It’s flavorful, comforting, and ready in just 30 minutes.
Ingredients
- 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
- 14 ounces low sodium black beans, drained and rinsed
- 14 ounces low sodium diced tomatoes, not drained
- 1 tablespoon oil, for frying
- 1 teaspoon taco seasoning, low sodium
- 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
Instructions
- Preheat a large deep skillet over low-medium heat and add the oil.
- Sauté the onions, garlic, and bell peppers for about 3 minutes until fragrant.
- Add the chicken pieces and season with cumin, salt, and black pepper. Cook for about 5 minutes until lightly golden brown.
- Stir in the corn, black beans, diced tomatoes, zucchini, and taco seasoning. Cover and simmer for 10 minutes until the zucchini is tender.
- Sprinkle the shredded cheese evenly over the skillet. Cover and cook for 2 to 3 minutes until melted.
- Garnish with chopped green onions and cilantro before serving.
Notes
- Swap chicken breasts with chicken thighs for a juicier texture.
- Use pepper jack cheese for extra heat.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Serve with rice, tortillas, or tortilla chips for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 39 g
- Cholesterol: 95 mg
