Raise your hand if dinner needs to be quick, easy, and leave you with just one pan to wash. (Yes, me too.) Enter: Tex Mex Chicken and Zucchini, a bold, colorful, and downright comforting one-pan dinner that comes together in under 30 minutes. It’s packed with protein, fiber, veggies—and yes, melty cheese—making it a weeknight hero in my kitchen.
Why You’ll Love This Tex-Mex Chicken and Zucchini
This recipe hits all the right notes: spicy, savory, hearty, and satisfying without feeling heavy. It’s loaded with good-for-you ingredients and is a total winner for those looking for a low-carb recipe that still feels like comfort food. Plus, the cheesy chicken skillet finish? Pure joy. Perfect for busy nights, picky eaters, or anyone who wants to eat a rainbow with a Tex-Mex twist.
Ingredients
- 450 g boneless, skinless chicken breasts, cut into 1″ pieces (1 lb)
- 2 large zucchini, diced
- 2 medium bell peppers, chopped
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 160 g corn, frozen or fresh (1 cup)
- 1 tbsp oil
- 400 g can low-sodium black beans, drained and rinsed (14 oz)
- 400 g can low-sodium diced tomatoes, not drained (14 oz)
- 1 tsp taco seasoning
- 1 tbsp cumin, divided
- 1 tsp salt
- Ground black pepper, to taste
- 115 g shredded Tex-Mex or Colby Jack cheese (1 cup)
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
How to Make Tex-Mex Chicken and Zucchini
- Heat oil in a large (12-inch) deep skillet over medium-low heat. Add onion, garlic, and bell peppers. Sauté for 3 minutes until fragrant and softened.
- Push veggies to the side. Add chicken to the pan, season with 1 tsp cumin, salt, and pepper. Cook for 5 minutes, stirring occasionally, until lightly browned.
- Add corn, black beans, diced tomatoes (with their juice), zucchini, taco seasoning, and remaining cumin. Stir to combine.
- Cover and simmer on medium-low for 10 minutes, letting the zucchini soften and the flavors meld.
- Sprinkle cheese evenly over the top. Cover again for a few more minutes until the cheese is beautifully melted.
- Garnish with green onions and cilantro. Serve hot!
Tips for Maximum Skillet Success
- Dice the zucchini evenly so it cooks at the same rate.
- If you like heat, toss in a chopped jalapeño or a pinch of chili flakes.
- This dish is super flexible—swap in ground turkey, different beans, or even shredded rotisserie chicken.
- Want fewer carbs? Skip the corn and serve with cauliflower rice.
Olivia’s Kitchen Moment
The first time I made this, I was juggling a sleepy toddler, a barking dog, and a very loud microwave. I needed a one-and-done meal, and this skillet saved the night—and my sanity. It’s since become my fallback when life feels a little too loud, but my stomach says, “We still deserve something delicious.”
What to Serve With Tex-Mex Chicken and Zucchini
You can totally serve this as-is—it’s a full meal in one skillet. But if you want to stretch it or mix things up, serve over brown rice, quinoa, or tucked inside a tortilla for a veggie-packed wrap. Add a dollop of sour cream, a few avocado slices, or crushed tortilla chips on top to really make it sing.
How to Store It
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or in a skillet over low heat. This dish also freezes well, just skip the cheese and add it fresh after reheating.
FAQs
Is this a low-carb recipe?
Yes! It’s naturally low in carbs, especially if you skip the corn or pair it with cauliflower rice.
Can I make it vegetarian?
Absolutely—just leave out the chicken and bump up the beans or add tofu for extra protein.
Is this good for meal prep?
Totally! It reheats like a dream and keeps its texture and flavor.
One Pan, Big Flavour, Happy Bellies
With its zesty Tex Mex flair, this Tex Mex Chicken and Zucchini skillet is a fast, flavorful fix for dinner stress. It’s hearty, healthy, and hits the spot every single time. Whether you’re chasing kids, deadlines, or just craving a warm, cheesy plate of goodness, this one’s got you covered.
Print
Tex-Mex Chicken and Zucchini: A One-Pan Dinner with Big Flavor
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Tex-Mex Chicken and Zucchini is a bold, colourful one-pan skillet meal that’s low in carbs but big on flavour. Packed with tender chicken, fresh veggies, black beans, and melted cheese, it’s a fast and easy dinner perfect for busy weeknights.
Ingredients
-
450 g boneless, skinless chicken breasts, cut into 1″ pieces (1 lb)
-
2 large zucchini, diced
-
2 medium bell peppers, chopped
-
1 medium onion, finely chopped
-
3 large garlic cloves, minced
-
160 g corn, frozen or fresh (1 cup)
-
1 tbsp oil
-
400 g canned low sodium black beans, drained and rinsed (14 oz)
-
400 g canned low sodium diced tomatoes, not drained (14 oz)
-
1 tsp taco seasoning
-
1 tbsp ground cumin, divided
-
1 tsp salt
-
Ground black pepper, to taste
-
115 g shredded Tex Mex or Colby Jack cheese (1 cup)
-
½ cup green onions, chopped
-
½ cup cilantro, chopped
Instructions
-
In a large skillet, heat oil over medium-low. Add onion, garlic, and bell peppers. Cook for 3 minutes until softened.
-
Move veggies to one side. Add chicken, season with 1 tsp cumin, salt, and pepper. Cook for about 5 minutes, stirring until browned.
-
Add corn, black beans, tomatoes (with juice), zucchini, taco seasoning, and remaining cumin. Stir well.
-
Cover and simmer over medium-low heat for 10 minutes.
-
Sprinkle cheese evenly over the mixture. Cover again until the cheese is melted.
-
Garnish with green onions and cilantro before serving.
Notes
Dice zucchini evenly for consistent texture.
Adjust spice level with jalapeño or chili flakes.
Swap chicken with ground turkey or tofu for variation.
Skip corn for a lower carb version.
Great as-is or served over rice, in wraps, or with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex Mex