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Tex Mex Chicken and Zucchini

Tex Mex Chicken and Zucchini Recipe
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Introducing the Tex Mex Chicken and Zucchini Recipe, an easy-to-make, vibrant dish that brings warmth and flavor to your dinner table. This one-pan wonder features succulent pieces of chicken, colorful bell peppers, tender zucchini, and sweet corn, all harmoniously mingling together with an array of spices. In just 30 minutes, you can serve up a hearty meal that is both satisfying and nutritious. Each bite bursts with delightful textures and flavors, making it perfect for busy weeknights or casual gatherings with friends and family. Plus, cleanup is a breeze with just one skillet to wash! This dish is not only delicious but also a celebration of fresh ingredients and culinary creativity.

Ingredients

Scale
  • 1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
  • 2 large zucchini (diced)
  • 2 medium bell peppers (chopped)
  • 1 medium onion (finely chopped)
  • 3 large garlic cloves (minced)
  • 1 cup corn (fresh or frozen)
  • 14 ounces low sodium black beans (drained & rinsed)
  • 14 ounces low sodium diced tomatoes (not drained)
  • 1 teaspoon taco seasoning
  • 1 cup Tex Mex or Colby Jack cheese (shredded)
  • Fresh green onions and cilantro (for garnish)

Instructions

  1. Heat oil in a large deep skillet over medium heat. Sauté onions, garlic, and bell peppers until softened.
  2. Push vegetables to one side of the skillet and add chicken pieces. Season with cumin, salt, and pepper; cook until chicken is no longer pink.
  3. Stir in zucchini, corn, black beans, diced tomatoes, and taco seasoning; mix well.
  4. Cover the skillet and simmer for about ten minutes until vegetables are tender.
  5. Sprinkle cheese on top, cover again, and let it melt for about five minutes.
  6. Garnish with green onions and cilantro before serving.

Nutrition

Find it online: https://chopandcooktips.com/tex-mex-chicken-and-zucchini-recipe/