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Tex Mex Chicken and Zucchini Recipe

Tex Mex Chicken and Zucchini Recipe
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Discover the vibrant flavors of our Tex Mex Chicken and Zucchini Recipe, a one-pan wonder that’s perfect for busy weeknights. This hearty dish combines tender chicken pieces with fresh zucchini, colorful bell peppers, and savory black beans, all seasoned with zesty taco spices. Topped with melted Tex Mex cheese and garnished with fresh cilantro and green onions, this recipe is not only easy to make but also a crowd-pleaser at casual gatherings. Whether served alone or alongside rice or quinoa, it promises a deliciously satisfying meal that keeps meal prep simple.

Ingredients

Scale
  • 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)
  • 14 oz can low sodium black beans (drained & rinsed)
  • 14 oz can low sodium diced tomatoes (not drained)
  • 1 tsp taco seasoning
  • 1 tbsp cumin
  • 1 cup shredded Tex Mex cheese

Instructions

  1. Preheat a large deep skillet over medium heat and coat with oil. Sauté onion, garlic, and bell pepper for about 3 minutes until softened.
  2. Push the vegetables to one side and add chicken, seasoning with cumin, salt, and pepper. Cook for about 5 minutes until lightly browned.
  3. Stir in zucchini, corn, black beans, diced tomatoes, and taco seasoning. Cover and cook on low-medium heat for around 10 minutes until zucchini is tender.
  4. Sprinkle cheese on top, cover again, and cook until cheese melts completely.
  5. Garnish with green onions and cilantro before serving hot.

Nutrition

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