Description
A quick one-skillet Chicken and Zucchini Recipe packed with protein, Tex-Mex flavor, and garden-fresh veggies — 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 garlic cloves, minced
1 cup corn (frozen, fresh, or canned)
14 oz can low sodium black beans, drained & rinsed
14 oz can low sodium diced tomatoes, not drained
1 tbsp avocado or olive oil
1 tsp taco seasoning
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
Optional: lime juice, sour cream, avocado, black olives, crushed tortilla chips
Instructions
1. Preheat a large skillet over low-medium heat and add oil.
2. Sauté onion, garlic, and bell pepper for 3 minutes.
3. Push veggies to one side and add chicken, 1 tsp cumin, salt, and pepper. Cook for 5 minutes.
4. Add corn, beans, tomatoes, zucchini, taco seasoning, and remaining cumin. Stir and cover.
5. Simmer for 10 minutes until zucchini is just tender.
6. Sprinkle shredded cheese on top, cover, and cook until melted.
7. Top with green onions and cilantro before serving.
8. Serve plain, over rice, or wrapped in low-carb tortillas.
Notes
Don’t overcook zucchini — it should stay slightly firm.
Use a large skillet (12–14 inches) to avoid overcrowding.
Keep the tomato juices — they add moisture and flavor.
Cut garden zucchini smaller and cook for less time.
For extra spice, add jalapeños or Rotel.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1.75 cups
- Calories: 323
- Sugar: 7g
- Sodium: 699mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 68mg