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