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Tex Mex Chicken and Zucchini Skillet with Black Beans, Corn, and Melted Cheese Recipe

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4.3 from 9 reviews

A quick and flavorful one-pan Tex Mex Chicken and Zucchini recipe packed with black beans, corn, tomatoes, and melted cheese. This easy 30-minute dish combines tender chicken pieces with fresh vegetables and bold spices for a comforting and nutritious meal perfect for busy weeknights.

Ingredients

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

Pantry Items

  • 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

Final Touches

  • 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 and swirl the tablespoon of oil to coat the bottom evenly. Add the finely chopped onion, minced garlic, and chopped bell peppers to the skillet. Sauté them for about 3 minutes, stirring occasionally until they soften and become fragrant.
  2. Cook the chicken: Push the sautéed vegetables to one side of the skillet and add the cut chicken breast pieces to the other side. Sprinkle 1 teaspoon of cumin, salt, and ground black pepper over the chicken. Cook for approximately 5 minutes, stirring occasionally, until the chicken is browned but not fully cooked through.
  3. Add remaining ingredients and cook: Mix in the corn, drained black beans, diced tomatoes (with juices), diced zucchini, taco seasoning, and the remaining cumin into the skillet. Stir everything together well, then cover the skillet with a lid and let it cook on low to medium heat for 10 minutes, allowing flavors to meld and the zucchini to soften.
  4. Melt the cheese and garnish: Sprinkle the shredded Tex Mex or Colby Jack cheese evenly over the top of the skillet mixture. Cover again and cook for a few minutes until the cheese has melted completely. Remove from heat and top with chopped green onions and fresh cilantro for a bright finish.
  5. Serve and enjoy: Serve the Tex Mex chicken and zucchini hot on its own or alongside Instant Pot brown rice or quinoa. For added flavor and texture, garnish with sour cream, additional cilantro, black olives, and crushed tortilla chips. This dish can also be used as a filling for low carb wraps with sliced avocado.

Notes

  • Use low sodium canned beans and tomatoes to control salt levels.
  • Substitute chicken thighs for a juicier option if desired.
  • Adjust taco seasoning amount based on your spice preference.
  • Serve with low carb tortillas or over rice/quinoa for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated well.

Find it online: https://recipeplenty.com/tex-mex-chicken-and-zucchini-skillet-with-black-beans-corn-and-melted-cheese-recipe/