Name: Tex Mex Chicken and Zucchini Skillet Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tex Mex
Ingredients: 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); 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); 1 tbsp oil (for frying); 1 cup Tex Mex or Colby Jack cheese (shredded); 1/2 cup green onions (chopped); 1/2 cup cilantro (chopped)

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Introduction

This Tex Mex Chicken and Zucchini dish is a vibrant, flavorful meal that combines tender chicken, fresh vegetables, and zesty spices. It’s easy to prepare and perfect for a quick weeknight dinner that feels both comforting and wholesome.

A large white pan filled with a colorful baked dish that has three main layers: the bottom layer is a mix of sautéed diced green zucchini, red bell peppers, yellow corn, and black beans with a slightly saucy orange base, the middle layer is melted, gooey cheese that blends white and yellow colors, and the top layer is sprinkled with fresh chopped green herbs adding a touch of brightness. The vegetables are cut into small chunks and spread evenly, creating a textured, vibrant look with a mix of soft and slightly crisp parts. The pan is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat a large (12 inch) deep skillet over low to medium heat and swirl in the oil to coat the pan. Add the onion, garlic, and bell pepper, then sauté for about 3 minutes, stirring occasionally.
Step 2: Push the vegetables to one side of the skillet. Add the chicken pieces, sprinkle with 1 tsp cumin, salt, and black pepper. Cook the chicken for about 5 minutes, stirring occasionally until lightly browned.
Step 3: Add the corn, black beans, diced tomatoes (with juices), zucchini, taco seasoning, and the remaining cumin. Stir everything together, cover the skillet, and cook on low to medium heat for 10 minutes to let the flavors meld and the vegetables soften.
Step 4: Sprinkle the shredded cheese evenly over the top, cover again, and cook for a few more minutes until the cheese has melted.
Step 5: Remove from heat and garnish with chopped green onions and cilantro. Serve hot on its own or paired with brown rice or quinoa. For extra flavor, add sour cream, black olives, crushed tortilla chips, or sliced avocado as toppings or use as a filling for low carb wraps.

Tips & Variations

For a spicier dish, add diced jalapeños or a pinch of chili powder along with the taco seasoning.
Using fresh corn adds a slight sweetness, but frozen corn works perfectly if fresh is unavailable.
Try swapping out the chicken for turkey or tofu for a different protein option.
Leftovers make a great filling for tacos or burrito bowls the next day.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. The dish can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a close-up of a cooked vegetable and cheese mix with three main visible layers. The bottom layer has sliced green zucchini with a slight char, giving a mix of green and brown textures. The middle layer includes melted cheese that looks creamy and slightly browned with gooey and stringy textures, covering parts of the vegetables. The top layer has small red tomato pieces and yellow corn kernels, adding bright color and freshness, sprinkled with tiny green herb bits. The whole dish looks warm and juicy with a mix of smooth cheese and soft vegetables against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables instead of zucchini and bell peppers?

Yes, feel free to substitute with vegetables like squash, mushrooms, or spinach based on what you have available or prefer.

Is this recipe suitable for meal prep?

Absolutely! This dish reheats well and can be portioned into meal prep containers for easy lunches or dinners throughout the week.