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Tex Mex Chicken and Zucchini

Tex Mex Chicken and Zucchini Recipe
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Get ready to indulge in a vibrant culinary adventure with this Tex Mex Chicken and Zucchini Recipe! This one-pan dish brings together tender chicken, fresh zucchini, colorful bell peppers, and hearty black beans, all harmonized with zesty spices and topped with gooey melted cheese. In just about 30 minutes, you’ll have a wholesome meal that’s perfect for busy weeknights or cozy gatherings. The delightful combination of flavors and textures will not only satisfy your taste buds but also create cherished memories around the dinner table.

Ingredients

Scale
  • 1 pound 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)
  • 14 ounces can low sodium black beans (drained & rinsed)
  • 14 ounces can low sodium diced tomatoes (not drained)
  • 1 tablespoon oil (for frying)
  • 1 teaspoon taco seasoning (low sodium)
  • 1 tablespoon cumin (divided)
  • 1 teaspoon 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

  1. Preheat a large deep skillet over low-medium heat and add oil.
  2. Sauté onions, garlic, and bell peppers for about 3 minutes until fragrant.
  3. Add chicken pieces, season with cumin, salt, and pepper, cooking until golden brown (approximately 5 minutes).
  4. Stir in corn, black beans, diced tomatoes, zucchini, and taco seasoning; cover and simmer for 10 minutes.
  5. Sprinkle cheese on top and cover until melted—about 2-3 minutes.

Nutrition

Find it online: https://raniacooks.com/tex-mex-chicken-and-zucchini-recipe/