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Tex Mex Chicken and Zucchini Skillet Recipe

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★★★★★

4.5 from 60 reviews

This Tex Mex Chicken and Zucchini recipe is a flavorful and hearty skillet dish combining tender pieces of chicken with fresh vegetables, black beans, and a blend of bold spices. Topped with melted cheese, green onions, and cilantro, it’s perfect for a quick weeknight dinner that can be served on its own or alongside rice, quinoa, or low-carb wraps.

Ingredients

Scale

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)

Canned Goods

  • 14 oz can low sodium black beans (drained & rinsed)
  • 14 oz can low sodium diced tomatoes (not drained)

Spices and Seasoning

  • 1 tsp store bought or homemade taco seasoning
  • 1 tbsp cumin (divided)
  • 1 tsp salt
  • Ground black pepper (to taste)

Other Ingredients

  • 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)

Instructions

  1. Prepare the skillet and sauté vegetables: Preheat a large 12-inch deep skillet over low to medium heat. Add the oil and swirl it to coat the pan evenly. Once heated, add the finely chopped onion, minced garlic, and chopped bell peppers. Sauté for about 3 minutes, stirring occasionally until the vegetables soften.
  2. Cook the chicken: Push the sautéed vegetables to one side of the skillet. Add the chicken pieces to the empty side and sprinkle with 1 teaspoon of cumin, salt, and black pepper to taste. Cook the chicken for about 5 minutes, stirring occasionally until it’s browned and mostly cooked through.
  3. Add remaining ingredients and cook: Incorporate the corn, drained black beans, canned diced tomatoes (with liquid), diced zucchini, store-bought or homemade taco seasoning, and the remaining cumin into the skillet. Stir everything together, cover the skillet, and cook over low to medium heat for 10 minutes, allowing flavors to meld and vegetables to become tender.
  4. Finish with cheese and toppings: Sprinkle the shredded Tex Mex or Colby Jack cheese evenly over the mixture. Cover the skillet again and cook for a few more minutes until the cheese melts completely. Remove from heat and top with chopped green onions and cilantro for freshness.
  5. Serve: Serve the Tex Mex Chicken and Zucchini hot. It pairs well on its own or with Instant Pot brown rice or quinoa. For extra flavor, garnish with sour cream, extra cilantro, black olives, or crushed tortilla chips. It can also be used as a tasty filling for low-carb wraps and topped with sliced avocado.

Notes

  • Use low sodium canned ingredients to control salt content.
  • Adjust taco seasoning quantity to taste or make your own for a fresher flavor.
  • For a spicier dish, add diced jalapeños with the bell peppers.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Can be adapted for slow cooking by combining all ingredients and cooking on low for 4-6 hours.

Keywords: Tex Mex Chicken, Zucchini recipe, skillet chicken, Mexican chicken recipe, quick dinner, healthy chicken skillet, low sodium chicken recipe

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