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!
Ingredients
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
Instructions
Preheat a large (12-inch) deep skillet over low-medium heat. Add avocado oil and swirl to coat.
Add onion, garlic, and bell pepper. Sauté for about 3 minutes, stirring occasionally, until fragrant.
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.
Add corn, black beans, diced tomatoes, zucchini, taco seasoning, and remaining cumin. Stir well to combine.
Cover and cook over low-medium heat for 10 minutes, until zucchini is tender and chicken is fully cooked.
Sprinkle shredded cheese evenly over the skillet. Cover again and cook for 2-3 minutes until the cheese melts.
Squeeze lime juice over the top. Garnish with chopped cilantro and green onion.
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