Tex Mex Chicken and Zucchini Skillet Recipe
A flavorful and healthy Tex Mex Chicken and Zucchini skillet dish combining tender chicken, fresh vegetables, black beans, and melty cheese with bold taco seasonings. Perfect as a standalone meal or paired with brown rice, quinoa, or low-carb wraps for a nutritious and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex Mex
- Diet: Low Salt
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 and Spices
- 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)
Additional 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
- Prepare the skillet: Preheat a large (12-inch) deep skillet on low to medium heat and swirl in the oil to coat the bottom evenly.
- Sauté aromatics and vegetables: Add finely chopped onion, minced garlic, and chopped bell peppers to the skillet. Sauté for about 3 minutes, stirring occasionally to soften them and release their flavors.
- Cook the chicken: Push the cooked vegetables to one side of the skillet. Add the diced chicken pieces into the other side. Sprinkle with 1 teaspoon of cumin, salt, and black pepper to taste. Cook for approximately 5 minutes, stirring occasionally to brown the chicken evenly and ensure it’s cooked through.
- Add remaining vegetables and beans: Stir in the corn, drained black beans, diced tomatoes (with juice), diced zucchini, taco seasoning, and the remaining cumin. Mix well to combine all ingredients, then cover the skillet and cook on low to medium heat for 10 minutes to allow flavors to meld and vegetables to become tender.
- Add cheese and garnish: Sprinkle shredded Tex Mex or Colby Jack cheese over the top of the mixture. Cover again and cook for a few minutes until the cheese has melted thoroughly. Remove from heat and top with chopped green onions and cilantro.
- Serve: Serve the dish hot, either on its own or alongside Instant Pot brown rice or quinoa. Optional garnishes include sour cream, extra cilantro, black olives, crushed tortilla chips, or sliced avocado. It can also be used as a filling in low carb wraps for a delicious Tex Mex meal.
Notes
- Use low sodium canned beans and tomatoes to control salt levels.
- Adjust taco seasoning to taste for spice preferences.
- For a vegetarian version, substitute chicken with extra beans or tofu.
- Leftovers store well and can be refrigerated for up to 3 days.
- Can be adapted to gluten-free if using gluten-free taco seasoning and sides.
Keywords: Tex Mex chicken, zucchini recipe, skillet dinner, healthy chicken recipe, taco seasoning meal, low sodium, quick dinner, weeknight meal
