Description
One-pan Tex Mex Chicken and Zucchini is a quick 30-minute meal with juicy chicken, veggies, beans, and melty cheese—perfect for busy weeknights.
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 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
Instructions
Preheat a large (12-inch) deep skillet over low-medium heat. Swirl oil to coat the pan.
Add onion, garlic, and bell pepper. Sauté for 3 minutes, stirring occasionally.
Move vegetables to the side of the skillet. Add chicken, sprinkle with 1 tsp cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Add corn, black beans, diced tomatoes (with juices), zucchini, taco seasoning, and the remaining cumin. Stir, cover, and cook on low-medium heat for 10 minutes.
Sprinkle cheese on top, cover, and cook until cheese melts.
Finish with chopped green onions and cilantro.
Serve hot as-is, or with rice, quinoa, wraps, sour cream, olives, avocado, or crushed tortilla chips if desired.
Notes
Storage: Refrigerate covered for 3–4 days. Not freezer-friendly.
Reheating: Simmer in a skillet on low for 5 minutes, covered. Zucchini will naturally release moisture.
Zucchini Tips: Avoid overcooking to keep zucchini firm. Dice garden zucchini smaller if they are oversized.
Pan Size: Use a 12–14 inch deep skillet (2–3 inch walls) for best results and to avoid overcrowding.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, One-Pan
- Cuisine: Tex-Mex
