Description

This Tex Mex Chicken and Zucchini recipe is a vibrant, healthy dish packed with tender chicken, fresh vegetables, and bold southwestern flavors. Combining juicy chicken breasts with zucchini, bell peppers, and black beans, all simmered in a zesty tomato sauce and topped with melted cheese and fresh herbs, this dish is perfect for a comforting weeknight dinner that’s both nutritious and delicious.

Ingredients

Scale

Protein & Vegetables

1 lb boneless & skinless chicken breasts, cut into 1″ pieces
2 large zucchini, diced
2 medium bell peppers, chopped
1 medium onion, finely chopped
3 large garlic cloves, minced
1 cup corn, frozen or fresh
14 oz can low sodium black beans, drained & rinsed
14 oz can low sodium diced tomatoes, not drained

Spices & Seasonings

1 tbsp oil, for frying
1 tsp store bought or homemade taco seasoning
1 tbsp cumin, divided
1 tsp salt
Ground black pepper, to taste

Toppings & Garnish

1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped

Instructions

Prepare Ingredients: Cut the chicken breasts into 1-inch pieces. Dice the zucchini, chop the bell peppers, finely chop the onion, mince the garlic, and chop the green onions and cilantro. Drain and rinse the black beans.
Sauté Aromatics and Chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic, cooking until they become soft and fragrant, about 2-3 minutes. Add the chicken pieces to the skillet and sauté for 5-7 minutes until browned and mostly cooked through.
Add Vegetables and Spices: Stir in the diced zucchini, chopped bell peppers, and corn. Sprinkle in 1 teaspoon of taco seasoning, 1 tablespoon of cumin (divided), salt, and ground black pepper to taste. Cook for another 5 minutes, stirring frequently, allowing vegetables to soften.
Simmer with Beans and Tomatoes: Add the drained black beans and the entire can of diced tomatoes (with their juice) to the skillet. Mix everything thoroughly and reduce heat to medium-low. Let the mixture simmer gently for 10-12 minutes so the flavors meld and the sauce thickens slightly.
Add Cheese and Garnish: Remove the skillet from heat and sprinkle the shredded Tex Mex or Colby Jack cheese over the top. Cover the skillet with a lid or foil and let it sit for 3-5 minutes to allow the cheese to melt. Once melted, garnish with chopped green onions and cilantro before serving.

Notes

Use fresh or frozen corn based on availability—both work well in the recipe.
For a spicier kick, add some chopped jalapeños or extra taco seasoning.
This dish can be served over rice, quinoa, or enjoyed on its own for a low-carb option.
Leftovers keep well in the refrigerator for up to 3 days and reheat nicely.
For a dairy-free version, omit cheese or use a plant-based cheese alternative.

Keywords: Tex Mex chicken zucchini, healthy Tex Mex recipe, chicken and vegetables skillet, low sodium chicken recipe, easy weeknight dinner