Tex Mex Chicken Zucchini Skillet
This Tex Mex chicken zucchini skillet is a delicious and nutritious one-pan meal that combines bold flavors, lean protein, and fiber-rich vegetables, making it the perfect quick dinner option.
Ingredients
- 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
- 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
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
Instructions
- Preheat a large 12-inch deep skillet on low-medium heat and swirl oil to coat the bottom of the pan.
- Add the onion, garlic, and bell peppers. Sauté for 3 minutes, stirring occasionally, until the vegetables are slightly softened.
- Push the vegetables to the side of the skillet, leaving space to add the diced chicken. Sprinkle the chicken with 1 teaspoon cumin, salt, and black pepper.
- Cook the chicken for about 5 minutes, stirring occasionally, until it's lightly browned.
- Add the corn, black beans, diced tomatoes (with the liquid), zucchini, taco seasoning, and the remaining cumin. Stir everything to combine.
- Cover the skillet and let the mixture cook on low-medium heat for 10 minutes, stirring once halfway through.
- Once the vegetables are tender but not overly soft, sprinkle the shredded cheese over the top of the skillet. Cover and cook for 2-3 more minutes until the cheese melts.
- Remove from heat and garnish with chopped green onions and cilantro before serving.