Tex Mex Chicken and Zucchini

This Tex Mex Chicken and Zucchini is a hearty and flavorful dish perfect for a quick weeknight dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: Tex Mex

Calories: 400

Main Ingredients

454 g boneless & skinless chicken breasts, cut into 1″ pieces Ensure chicken is evenly cut for uniform cooking
2 large zucchini, diced Use fresh zucchini for best texture
2 medium bell peppers, chopped Red, yellow, or green as preferred
1 medium onion, finely chopped Enhances the dish's flavor profile
3 large garlic cloves, minced Adjust for desired garlic intensity
1 cup corn, frozen or fresh Adds a touch of sweetness
1 tbsp oil, for frying Use a neutral oil like canola or vegetable
396 g low sodium black beans, drained & rinsed Rinse to reduce salt content
396 g low sodium diced tomatoes, not drained Retain juices for sauce
1 tsp store bought or homemade taco seasoning Adjust for spice preference
1 tbsp cumin, divided Adds a warm, earthy flavor
1 tsp salt Season to taste
1 tsp Ground black pepper, to taste Freshly ground for best results
1 cup Tex Mex or Colby Jack cheese, shredded Use your favorite cheese blend
0.5 cup green onions, chopped Garnish for added freshness
0.5 cup cilantro, chopped Optional garnish for flavor

Heat oil in a skillet over medium heat. Add chicken pieces and cook until browned.
Add zucchini, bell peppers, onion, and garlic to the skillet. Cook until vegetables are tender.
Stir in corn, black beans, diced tomatoes, taco seasoning, cumin, salt, and pepper. Cook for an additional 5 minutes.
Sprinkle cheese on top and let it melt before serving. Garnish with green onions and cilantro.

This dish pairs well with rice or tortillas. Adjust the level of spice by changing the amount of taco seasoning.