Tex Mex Chicken and Zucchini
A vibrant skillet dish that combines tender chicken with colorful vegetables, spicy seasoning, and gooey cheese, perfect for a nutritious weeknight dinner.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1-inch cubes Use high-quality, fresh chicken for best results.
- 2 large zucchini, diced Can replace with yellow squash for variation.
- 2 medium bell peppers (1 red, 1 green), chopped Use any color bell peppers as per preference.
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup corn (fresh or frozen)
- 1 tablespoon oil (olive or avocado) For sautéing.
- 1 can (14 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes with juice
- 1 teaspoon taco seasoning Adjust according to spice preference.
- 1 tablespoon cumin, divided 1 teaspoon for chicken and 1 tablespoon for the mix.
- 1 teaspoon salt
- to taste black pepper
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped For garnish.
- 1/2 cup cilantro, chopped (optional) For garnish.
Instructions
Preparation
- Preheat a large 12-inch deep skillet over medium-low heat and add a tablespoon of oil.
- Add the finely chopped onion, minced garlic, and both chopped bell peppers to the skillet. Sauté for about three minutes or until they begin to soften.
Cooking
- Push the vegetables to one side of the skillet. In the cleared area, add the cubed chicken. Sprinkle in one teaspoon of cumin, salt, and black pepper. Cook for about five minutes, stirring occasionally until mostly cooked through.
- Stir in the corn, drained black beans, diced tomatoes, diced zucchini, taco seasoning, and the remaining tablespoon of cumin. Mix well.
- Cover the skillet and simmer over low-medium heat for about ten minutes until the zucchini is tender but still crisp.
- Sprinkle the shredded cheese over the mixture, cover again, and cook for a few more minutes until the cheese is melted.
Serving
- Garnish with chopped green onions and cilantro before serving.
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Notes
For storing leftovers, allow to cool and transfer to an airtight container. Refrigerate for up to three days or freeze for up to three months. Reheat thoroughly before serving again.