Tex Mex Chicken and Zucchini

Is your weeknight dinner routine feeling a little… meh? Let’s shake things up with my Tex Mex Chicken and Zucchini—a sizzling, veggie-loaded, one-pan wonder that’s as bold in flavor as it is kind to your waistline.

If you’re juggling work, kids, and about a million other things, trust me—this dish is your new best friend. Quick, wholesome, and brimming with vibrant Tex Mex vibes, it’s proof that healthy doesn’t have to mean boring.

I’ve been making this for ages whenever I want a meal that’s easy, colorful, and guaranteed to earn me a chorus of “Mmm, what smells so good?” from my family. Let me show you how it’s done!

Why You’ll Love This Tex Mex Chicken and Zucchini

• One skillet = less cleanup. Music to your ears, right?
• Packed with protein, fiber, and veggies for a feel-good meal.
• Totally customizable—use whatever veggies, beans, or cheese you’ve got on hand.
• Ready in under 30 minutes, even on a hectic Tuesday.
• Perfect as a low-carb meal or stuffed into wraps for the carb lovers in your house.

Ingredients You’ll Need

Here’s the beauty of Tex Mex Chicken and Zucchini—it’s flexible and forgiving. Don’t stress if you need to make swaps!

• Chicken – Boneless, skinless chicken breasts, thighs, or tenders work great.
• Zucchini – Green or yellow. Or try patty pan squash or chayote for a twist!
• Bell peppers – Any color. I love tossing in a green one for a slight bitterness, but all sweet peppers work beautifully—or skip them if you’re not a fan.
• Corn – Frozen (no thawing needed!), fresh off the cob, or canned (drained).
• Black beans – Canned low-sodium, drained, or homemade if you’re feeling fancy.
• Diced tomatoes – Use low-sodium or no-salt-added. Fire roasted or Rotel add extra zing.
• Onion, garlic, cilantro – Fresh is best for big flavor. Hate cilantro? Sub with green onions or parsley.
• Spices – Cumin, low-sodium taco seasoning, salt, pepper.
• Cheese – Colby Jack, Tex Mex blend, white cheddar, or yellow cheddar. Freshly shredded melts like a dream.
• Lime – Adds a bright, tangy finish.
• Oil for frying – Avocado, olive oil, or butter.

How to Make Tex Mex Chicken and Zucchini

Let’s get this party started!

1. Sauté the veggies.
   Preheat a large (12-inch) deep skillet over low-medium heat. Add oil and swirl to coat. Toss in onion, garlic, and bell pepper. Cook for about 3 minutes, stirring occasionally, until things smell downright delicious.
2. Cook the chicken.
   Push the veggies to the side. Add chicken pieces to the empty space in the skillet. Sprinkle with 1 teaspoon of cumin, plus salt and pepper. Cook for around 5 minutes, stirring every so often, until chicken is mostly cooked through.
3. Add the Tex Mex magic.
   Stir in corn, black beans, diced tomatoes, zucchini, taco seasoning, and the remaining cumin. Mix well. Cover and let it all mingle over low-medium heat for 10 minutes. Your kitchen will smell amazing right about now.
4. Melt the cheese.
   Sprinkle the shredded cheese over everything. Cover and cook for another few minutes until the cheese is irresistibly melty.
5. Finish and serve.
   Sprinkle with fresh cilantro and green onion. Squeeze lime juice over the top for a citrusy pop.

Enjoy it hot, scooped right onto plates, or get creative:

• Serve over Instant Pot brown rice or quinoa.
• Pile into low-carb wraps with avocado slices.
• Garnish with sour cream, black olives, and crushed tortilla chips for extra crunch.

Aneta’s Little Tips for Tex Mex Chicken and Zucchini

• Cheese hack: Always shred your own cheese! Pre-shredded varieties often have anti-caking agents that prevent that gorgeous meltiness we love.
• Spice it up: Like heat? Add diced jalapeños with your veggies or toss in a pinch of cayenne.
• Veggie swap: No zucchini? No problem! Mushrooms, summer squash, or even diced eggplant work well.
• Don’t skip the lime. It’s that final bright note that ties all the flavors together.

Fun story: I first made this recipe on a night I was running late for my son’s soccer practice. I threw random Tex Mex ingredients into the pan and prayed. By the time I tasted it, I was so excited I almost forgot we had to leave the house in ten minutes. It’s been on our weeknight rotation ever since!

FAQs About Tex Mex Chicken and Zucchini

Let’s Bring the Tex Mex Magic to Your Table

There you have it—Tex Mex Chicken and Zucchini in all its cheesy, colorful glory. It’s the perfect answer to those “what’s for dinner?” nights when time is tight, but you still crave bold flavors and wholesome ingredients.

So grab your skillet, crank up some Latin tunes, and let’s bring a little Tex Mex magic to your dinner table tonight!

Discover More Chicken Magic Recipes You’ll Love

If you’re as obsessed with vibrant flavors and quick dinners as I am, here are some other delicious recipes to check out next:

• For another cheesy, Tex Mex-inspired dinner, try this hearty Healthy Chicken Taco Casserole that’s perfect for busy weeknights.
• Keep the skillet love going with my colorful Chicken and Vegetables Skillet—a fast, wholesome meal you can whip up in no time.
• If you’re craving sizzling sheet-pan dinners with bold Tex Mex flavors, don’t miss my easy Sheet Pan Chicken Fajitas.
• Or switch it up with lighter vibes and try this fresh Tex‑Mex Chopped Chicken Salad bursting with crunchy veggies and zesty flavors.

Dive in and keep your kitchen filled with the magic of delicious chicken dinners! Happy cooking, friends!

Tex Mex Chicken and Zucchini

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• Author: Aneta
• Total Time: 30 mins
• Yield: 4 servings 1x

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Description

Tex Mex Chicken and Zucchini is a quick, colorful, one-pan meal bursting with juicy chicken, crisp zucchini, bell peppers, corn, black beans, and melted cheese. Perfect for busy weeknights, this easy skillet recipe delivers bold Tex Mex flavors and plenty of veggie goodness in every cheesy bite!

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Ingredients

Scale 1x2x3x

• 1.5 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces

• 2 tbsp avocado oil (or olive oil)

• 1 medium onion, chopped

• 3 cloves garlic, minced

• 1 bell pepper (any color), diced

• 1 tsp cumin, divided

• Salt and black pepper, to taste

• 1 cup corn kernels (frozen, fresh, or canned)

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (14.5 oz) diced tomatoes (low sodium or fire roasted)

• 2 medium zucchinis, sliced into half moons

• 1 tbsp low sodium taco seasoning

• 1 cup shredded Colby Jack cheese (or Tex Mex blend)

• Juice of 1 lime

• Fresh cilantro and green onion, for garnish

• Optional toppings: sour cream, black olives, crushed tortilla chips, sliced avocado

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Instructions

1. Preheat a large (12-inch) deep skillet over low-medium heat. Add avocado oil and swirl to coat.

2. Add onion, garlic, and bell pepper. Sauté for about 3 minutes, stirring occasionally, until fragrant.

3. Push the veggies to one side of the skillet. Add chicken pieces to the empty space. Sprinkle with ½ teaspoon cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until chicken is lightly browned and mostly cooked through.

4. Add corn, black beans, diced tomatoes, zucchini, taco seasoning, and remaining cumin. Stir well to combine.

5. Cover and cook over low-medium heat for 10 minutes, until zucchini is tender and chicken is fully cooked.

6. Sprinkle shredded cheese evenly over the skillet. Cover again and cook for 2-3 minutes until the cheese melts.

7. Squeeze lime juice over the top. Garnish with chopped cilantro and green onion.

8. Serve hot on its own, over rice or quinoa, or tucked into wraps. Add your favorite toppings for extra Tex Mex flair!

Notes

• Shred cheese from a block for better melting—pre-shredded cheese often contains anti-caking agents.
  Adjust spice level by adding jalapeños, hot sauce, or extra taco seasoning.
  Swap zucchini with patty pan squash, chayote, mushrooms, or other veggies you love.
  Great for meal prep—leftovers keep well in the fridge for 3-4 days.
  Freeze cooled portions for up to 3 months and thaw overnight in the fridge before reheating.

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Dinner
• Method: Stovetop Skillet
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 6 g
• Sodium: 580 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 7 g
• Protein: 33 g
• Cholesterol: 85 mg