Tex Mex Chicken and Zucchini
A quick and flavorful one-pan Tex Mex dish featuring chicken, zucchini, black beans, corn, and tomatoes topped with melted cheese, perfect for a healthy and satisfying meal.
Equipment
- 1 large deep skillet 12 to 14 inch with tall walls
Ingredients
- 1 lb 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 tbsp oil for frying
- 14 oz can low sodium black beans drained and rinsed
- 14 oz can low sodium diced tomatoes not drained
- 1 tsp taco seasoning store bought or homemade
- 1 tbsp cumin divided
- 1 tsp salt
- 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 to medium heat and swirl in oil to coat the pan.
- Add chopped onion, garlic, and bell peppers; sauté for 3 minutes, stirring occasionally.
- Push vegetables to the side and add chicken pieces; season with 1 teaspoon cumin, salt, and black pepper.
- Cook chicken for about 5 minutes, stirring occasionally until partially cooked.
- Add corn, black beans, diced tomatoes (with juice), zucchini, taco seasoning, and remaining cumin; stir well.
- Cover and cook over low to medium heat for 10 minutes until vegetables are tender but not soft.
- Sprinkle shredded cheese over the top; cover and cook a few more minutes until cheese melts.
- Garnish with chopped green onions and cilantro before serving.
- Serve hot alone or with brown rice, quinoa, sour cream, avocado, or crushed tortilla chips as desired.
Notes
- Store covered in the refrigerator up to 3-4 days; do not freeze.
- Reheat covered in a skillet on low heat for 5 minutes without adding oil or water.
- Cut zucchini smaller if large garden varieties are used for even cooking.
- Use a very large skillet to avoid overcrowding and keep zucchini firm.
- Do not overcook zucchini to maintain texture.