Tex Mex Chicken and Zucchini Recipe Easy

ByDorothy Miller
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This vibrant Tex Mex Chicken and Zucchini skillet is a flavor-packed, one-pan wonder that delivers a satisfying meal in under 30 minutes. I developed this recipe to be a reliable weeknight favorite, and after dozens of tests, I can confirm the combination of tender chicken, fresh zucchini, and bold spices is a guaranteed crowd-pleaser. It’s a healthy, protein-rich dish that brings the lively essence of Tex-Mex cooking straight to your dinner table.

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Tex Mex Chicken and Zucchini Recipe

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  • Author: Dorothy Miller

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)
  • 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 store bought or homemade 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)

Instructions

  1. Preheat large (12 inch) deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
  2. Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
  3. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
  4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
  5. Serve hot, on its own or with Instant Pot brown rice or Instant Pot quinoa. Or as a garnish, feel free to add sour cream, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips. Use as filling in low carb wraps, garnished with sliced avocado.

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