This Tex Mex Chicken Zucchini is a healthy, flavor-packed skillet meal that brings all your favorite taco flavors into a nutritious one-pan dinner. Loaded with lean protein, black beans, corn, and fresh vegetables, it is a wholesome option that does not sacrifice taste.
With a zesty tomato sauce and a generous layer of melted cheese, this dish is satisfying enough to be eaten on its own or served over grains for a heartier meal.
Recipe Details
- Flavor Profile: This dish is savory and bold, featuring earthy cumin, zesty taco seasoning, and the sweetness of corn and tomatoes, all brought together by gooey melted cheese.
- Texture: You get tender bites of chicken, slightly softened zucchini and peppers, and the pop of corn and black beans.
- Time: 10 minutes prep, 20 minutes cook time.
- Difficulty: Easy. Everything cooks in one large skillet.
What You’ll Need
To make this recipe, you will need a large (12-inch) deep skillet with a lid to accommodate all the vegetables and allow them to simmer. The ingredients focus on fresh produce like zucchini, peppers, and onions, combined with pantry staples like canned beans, diced tomatoes, and spices.
Ingredient Notes
- Chicken Breast – Boneless and skinless chicken breasts cut into 1-inch pieces ensure quick and even cooking.
- Zucchini – You need two large zucchini, diced. They absorb the flavors of the sauce beautifully while adding volume and nutrition.
- Diced Tomatoes – Use a can of low sodium diced tomatoes and do not drain them. The juices are essential for creating the sauce that steams the vegetables.
- Black Beans – These add fiber and texture. Make sure to drain and rinse them to remove excess starch.
- Spices – A combination of taco seasoning and a generous amount of cumin gives this dish its signature Tex Mex flavor.
- Cheese – Tex Mex or Colby Jack cheese melts perfectly over the top to finish the dish.
Add-ins and Substitutions
- Spice Heat – If you like it spicy, add some diced jalapeños with the bell peppers or a pinch of cayenne pepper with the spices.
- Vegetarian Option – You can omit the chicken and double the beans or add tofu for a vegetarian version.
- Grains – While designed as a skillet meal, you could stir in cooked rice or quinoa at the end to bulk it up.
How to Make Tex Mex Chicken Zucchini
- Sauté Veggies: Preheat a large (12 inch) deep skillet on low – medium heat and swirl the oil to coat. Add the onion, minced garlic, and chopped bell pepper. Sauté for 3 minutes, stirring occasionally until softened.
- Cook Chicken: Move the vegetables to the side of the skillet to create space. Add the chicken pieces. Sprinkle the chicken with 1 tsp of the cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is browned.
- Simmer: Add the corn, drained and rinsed black beans, undrained diced tomatoes, diced zucchini, taco seasoning, and the remaining cumin. Stir everything together. Cover the skillet and cook on low-medium heat for 10 minutes to let the flavors meld and the zucchini tenderize.
- Melt Cheese: Sprinkle the shredded cheese over the top. Cover the skillet again and cook for a few minutes or until the cheese has melted.
- Garnish: Top with chopped green onions and cilantro.
- Serve: Serve hot.
Pro Tip: Do not drain the can of diced tomatoes. The liquid from the can mixes with the spices and the moisture from the zucchini to create a delicious sauce without needing any extra broth or water.
Recipe Tips
- Don’t Overcook Zucchini: Zucchini cooks relatively quickly. The 10-minute simmer is just enough to make it tender without turning it into mush.
- Cut Chicken Evenly: Cutting the chicken into uniform 1-inch pieces ensures that no pieces dry out while others are still raw in the center.
- One Pan: Use a skillet deep enough to hold all the bulky vegetables. If your skillet is too shallow, it will be difficult to stir without spilling.
FAQs
- Can I use chicken thighs? Yes, boneless skinless chicken thighs work great and will stay very juicy.
- Is this gluten-free? Yes, as long as your taco seasoning is gluten-free (check the label), this entire meal is naturally gluten-free.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Serving Suggestions
- Grains: Serve with Instant Pot brown rice or Instant Pot quinoa on the side.
- Toppings: As a garnish, feel free to add sour cream, extra cilantro, and black olives after the cheese has melted. Top with crushed tortilla chips for crunch.
- Wraps: Use the mixture as a filling in low carb wraps, garnished with sliced avocado.
Make This Recipe in Advance
- Prep: You can chop the onion, peppers, and zucchini a day or two in advance. Store them in the fridge.
- Reheating: This dish reheats well in the microwave or on the stove. If using the stove, you might want to add a splash of water to loosen the sauce.
Tex Mex Chicken Zucchini
- Total Time: 30 minutes
- Yield: 4 Servings 1x
Description
This Tex Mex Chicken Zucchini is a healthy, flavor-packed skillet meal that brings all your favorite taco flavors into a nutritious one-pan dinner. Loaded with lean protein, black beans, corn, and fresh vegetables, it is a wholesome option that does not sacrifice taste. With a zesty tomato sauce and a generous layer of melted cheese, this dish is satisfying enough to be eaten on its own or served over grains for a heartier meal.
Ingredients
- 1 lb boneless and skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon oil, for frying
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 2 medium bell peppers, chopped
- 2 large zucchini, diced
- 1 cup corn, frozen or fresh
- 1 (14 oz) can low sodium black beans, drained and rinsed
- 1 (14 oz) can low sodium diced tomatoes, do not drain
- 1 teaspoon store-bought or homemade 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 fresh cilantro, chopped
Instructions
Sauté Veggies
Preheat a large (12-inch) deep skillet over low-medium heat and swirl the oil to coat the bottom. Add the chopped onion, minced garlic, and chopped bell peppers. Sauté for 3 minutes, stirring occasionally, until the vegetables have softened.
Cook the Chicken
Move the vegetables to the side of the skillet to create space in the center. Add the chicken pieces. Sprinkle the chicken with 1 teaspoon of the cumin, the salt, and black pepper to taste. Cook for about 5 minutes, stirring occasionally, until the chicken is browned on all sides.
Simmer the Mixture
Add the corn, drained black beans, undrained diced tomatoes, diced zucchini, taco seasoning, and the remaining cumin to the skillet. Stir everything together well. Cover the skillet with a lid and cook on low-medium heat for 10 minutes. This allows the flavors to meld and the zucchini to become tender.
Melt the Cheese
Remove the lid and sprinkle the shredded cheese evenly over the top of the mixture. Cover the skillet again and cook for a few more minutes, or just until the cheese has fully melted.
Garnish and Serve
Remove from heat. Top with chopped green onions and fresh cilantro. Serve hot immediately.
Notes
The Tomato Sauce: Do not drain the can of diced tomatoes! The juices from the can mix with the spices and the natural moisture from the zucchini to create a delicious sauce that steams the vegetables without needing extra broth.
Zucchini Texture: Be careful not to overcook the zucchini. The 10-minute simmer is just enough to make it tender-crisp; cooking it too long can turn it mushy.
Serving Options: While this is a complete meal on its own, it pairs beautifully with brown rice, quinoa, or cauliflower rice if you want to bulk it up further.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop / Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 Serving (approx 1.5 cups)
- Calories: 440
- Sugar: 8g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 38g
- Cholesterol: 85mg
Keywords: tex mex chicken zucchini, healthy skillet dinner, one pan chicken recipe, low carb tex mex, gluten free chicken dinner, zucchini recipes, 30 minute meals
