Description
Whipping up Tex Mex Chicken and Zucchini brings serious flavor to your weeknight dinner table without complicated cooking skills. Packed with zesty spices and quick-cooking protein, this dish turns ordinary ingredients into a satisfying meal your family will devour in minutes.
Ingredients
Scale
Proteins:
- 1.5 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded Colby Jack cheese
Vegetables and Fruits:
- 1 medium onion, chopped
- 1 bell pepper (any color), diced
- 2 medium zucchinis, sliced into half moons
- 1 cup corn kernels
- 1 can (14.5 oz) diced tomatoes
- Juice of 1 lime
- Fresh cilantro
- Green onion
Seasonings and Oils:
- 2 tablespoons avocado oil
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 tablespoon low sodium taco seasoning
- Salt
- Black pepper
Instructions
- Position your 12-inch skillet on low-medium heat and pour 2 tablespoons avocado oil across the surface to create an even coating.
- Tumble 1 chopped medium onion, 3 minced garlic cloves, and 1 diced bell pepper into the warm skillet. Stir gently for 3 minutes until aromatic and softened.
- Create an empty space in the skillet and drop 1.5 pounds of chicken pieces into that area. Season the chicken with ½ teaspoon cumin, pinches of salt, and black pepper. Sauté for 5 minutes, turning occasionally until exterior becomes golden brown.
- Incorporate 1 cup corn kernels, 1 can black beans, 1 can diced tomatoes, 2 sliced zucchinis, 1 tablespoon taco seasoning, and remaining cumin into the skillet. Mix thoroughly to distribute ingredients.
- Cover the skillet and simmer at low-medium heat for 10 minutes, ensuring zucchini becomes tender and chicken cooks completely through.
- Sprinkle 1 cup shredded Colby Jack cheese across the entire dish. Return lid and cook 2-3 minutes until cheese melts smoothly.
- Remove from heat and squeeze fresh lime juice across the surface. Scatter chopped cilantro and green onions as a bright garnish.
- Transfer to serving plates, adding optional toppings like sour cream or crushed tortilla chips for extra texture and flavor.
Notes
- Use a deep, wide skillet to ensure even cooking and plenty of room for ingredients to move around while sautéing.
- Choose firm zucchini to prevent the vegetable from becoming mushy during cooking and releasing too much water.
- For a low-carb version, serve this dish over cauliflower rice or simply enjoy it as a standalone skillet meal without additional grains.
- Swap chicken for black beans or tofu to create a vegetarian protein option that maintains the same delicious Tex Mex flavor profile.
- Prep Time: 3 minutes
- Cook Time: 20-21 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 4
- Calories: 378 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 95 mg