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Tex Mex Chicken and Zucchini Skillet Recipe

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3.9 from 1 review

This Tex Mex Chicken and Zucchini recipe is a vibrant, healthy, and flavorful dish combining tender chicken, fresh vegetables, and classic Tex Mex spices. Perfect for a quick 30-minute meal, it uses simple ingredients to create a comforting, cheesy skillet dish that’s ideal served on its own or as a filling for wraps.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

Protein and Vegetables

  • 1 lb boneless & skinless chicken breasts (cut into 1″ 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)

Pantry Items and Seasonings

  • 1 tbsp oil (for frying)
  • 14 oz can low sodium black beans (drained & rinsed)
  • 14 oz can low sodium diced tomatoes (not drained)
  • 1 tsp store bought or homemade taco seasoning
  • 1 tbsp cumin (divided)
  • 1 tsp salt
  • Ground black pepper (to taste)

Final Toppings

  • 1 cup Tex Mex or Colby Jack cheese (shredded)
  • 1/2 cup green onions (chopped)
  • 1/2 cup cilantro (chopped)

Instructions

  1. Prepare the skillet and sauté aromatics: Preheat a large (12 inch) deep skillet over low to medium heat and swirl in the oil to coat the surface. Add the finely chopped onion, minced garlic, and chopped bell peppers. Sauté for about 3 minutes, stirring occasionally until vegetables are softened and fragrant.
  2. Cook the chicken: Push the sautéed vegetables to the side of the skillet and add the chicken pieces to the empty space. Sprinkle with 1 teaspoon of cumin, salt, and black pepper to season the meat. Cook for about 5 minutes, stirring occasionally until chicken is lightly browned and nearly cooked through.
  3. Add remaining vegetables and spices: Stir in the corn, drained black beans, diced tomatoes with their juices, diced zucchini, taco seasoning, and the remaining cumin. Mix everything well, cover the skillet, and cook on low to medium heat for 10 minutes to allow flavors to meld and chicken to fully cook.
  4. Finish with cheese and toppings: Sprinkle shredded Tex Mex or Colby Jack cheese evenly over the skillet mixture. Cover again and cook for a few more minutes until the cheese has melted thoroughly. Remove from heat and top with chopped green onions and cilantro for freshness.
  5. Serve and garnish: Serve the dish hot as is or accompany with Instant Pot brown rice or quinoa. For extra flair, garnish with sour cream, additional cilantro, black olives, and crushed tortilla chips. This dish also works beautifully as a filling for low carb wraps, served with sliced avocado on top.

Notes

  • Use low sodium canned beans and tomatoes to control salt content.
  • Feel free to substitute fresh tomatoes if preferred, but adjust cooking time slightly.
  • Adjust taco seasoning and spices according to your heat preference.
  • This recipe can be made dairy-free by omitting cheese or using dairy-free cheese alternatives.
  • For a vegetarian version, substitute chicken with extra beans or plant-based protein.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated on stovetop or microwave.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tex Mex
  • Diet: Low Fat

Find it online: https://iamstarved.com/tex-mex-chicken-and-zucchini-skillet-recipe/