Tex Mex Chicken and Zucchini

Why You’ll Love This Recipe

I love this recipe because it checks all the boxes: high-protein, loaded with veggies, and full of bold Tex-Mex flavor. It’s a complete meal in one pan, so clean-up is a breeze. The zucchini keeps everything light and fresh, while the beans and cheese make it filling and satisfying. I can serve it as-is or get creative with wraps, rice, or tortilla chips.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 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 and rinsed

• 14 oz can low sodium diced tomatoes (not drained)

• 1 tsp taco seasoning (store-bought or homemade)

• 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

Directions

1. I start by preheating a large 12-inch deep skillet over low-medium heat. I swirl in the oil, then add the chopped onion, garlic, and bell pepper. I sauté them for about 3 minutes, stirring occasionally.

2. I move the veggies to the side of the pan, then add in the chicken pieces. I season with 1 teaspoon of cumin, salt, and black pepper. I cook the chicken for about 5 minutes, stirring now and then.

3. Next, I stir in the corn, black beans, tomatoes (with their juice), zucchini, taco seasoning, and the rest of the cumin. I give everything a good mix, cover it, and let it cook on low-medium heat for 10 minutes.

4. Once the mixture is cooked through, I sprinkle the cheese on top. I cover the skillet again and let it cook for a few more minutes until the cheese is melted and gooey.

5. I finish it off by topping it with chopped green onions and cilantro.

I like to serve it hot, either on its own or over brown rice or quinoa. Sometimes I also use it as a filling for low-carb wraps, or I top it with avocado, sour cream, or crushed tortilla chips for a fun twist.

Servings and Timing

This recipe makes 6 servings and takes about 30 minutes total—10 minutes of prep and 20 minutes of cooking. It’s perfect for a quick weeknight dinner or meal prep for the week.

Variations

• I switch up the cheese sometimes with shredded mozzarella, Monterey Jack, or even a spicy pepper jack.

• For extra heat, I add diced jalapeños or a pinch of cayenne.

• If I’m out of zucchini, I’ve used chopped yellow squash or even eggplant with great results.

• I also like throwing in a handful of spinach at the end for extra greens.

• Sometimes I serve it as taco filling with soft tortillas or crisp lettuce wraps for a low-carb version.

Storage/Reheating

I store leftovers in the fridge, covered, for up to 3–4 days. To reheat, I simmer everything in a non-stick skillet over low heat for about 5 minutes, covered. I don’t usually need extra oil or water because the zucchini releases some moisture as it warms up.

I don’t recommend freezing this dish, since zucchini can turn mushy once thawed.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I sometimes use boneless, skinless chicken thighs for a juicier texture. Just make sure to trim excess fat before cooking.

How do I keep the zucchini from getting mushy?

I make sure not to overcook it. I follow the recipe timing closely and cut the zucchini into small, even pieces to help it cook just right without getting soggy.

Can I make this vegetarian?

Definitely. I just skip the chicken and add extra beans or even crumbled tofu for protein. It still turns out hearty and delicious.

What should I serve this with?

I like serving it with brown rice, quinoa, or in a wrap. It’s also great with avocado, sour cream, or crushed tortilla chips on top for texture.

Is this recipe spicy?

Not really. The taco seasoning adds flavor, not heat. If I want it spicier, I add hot sauce, red pepper flakes, or fresh jalapeños.

Conclusion

Tex Mex Chicken and Zucchini is one of my favorite fast and flavorful meals that makes healthy eating feel effortless. It’s loaded with veggies, seasoned perfectly, and covered in melty cheese—all made in just one pan. Whether I eat it on its own or mix it into wraps or bowls, it’s always a hit.