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