Description
This Tex-Mex Chicken and Zucchini recipe is a vibrant and healthy skillet meal perfect for a quick weeknight dinner. Packed with tender chicken, fresh vegetables, black beans, and a flavorful blend of spices, it offers a delicious low-carb, gluten-free option that’s both satisfying and easy to prepare.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Vegetables
- 2 medium zucchini, diced
- 1 red bell pepper, diced
- ½ cup red onion, chopped
- 1 cup corn kernels (fresh, frozen, or canned)
Canned Goods
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (10 ounces) diced tomatoes with green chilies (like Rotel)
Spices and Seasonings
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional Ingredients
- 1 cup shredded Mexican blend cheese
- Chopped fresh cilantro for garnish
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, seasoning them with chili powder, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Cook for 5 to 7 minutes, stirring occasionally until the chicken is fully cooked and no longer pink inside.
- Sauté the Vegetables: Add the diced zucchini, red bell pepper, and chopped red onion to the skillet with the chicken. Continue cooking for about 5 to 6 minutes, stirring occasionally, until the vegetables are tender but retain some crunch.
- Add Beans and Corn: Stir in the drained black beans, corn kernels, and the can of diced tomatoes with green chilies. Let the mixture simmer together for 3 to 5 minutes, allowing the flavors to meld and the dish to heat through.
- Melt Cheese and Garnish: If using cheese, sprinkle the shredded Mexican blend over the top of the skillet mixture. Cover the skillet and allow the cheese to melt completely before removing from heat. Garnish with chopped fresh cilantro if desired and serve warm.
Notes
- Serve this dish on its own for a low-carb meal, over rice, or wrapped in tortillas for a filling Tex-Mex dinner.
- Ground chicken or turkey can be used as a substitute for chicken breasts.
- For additional heat, add a diced jalapeño pepper when sautéing the vegetables.
