Description
This Tex-Mex chicken and zucchini skillet is a 30-minute one-pan meal featuring tender chicken, zucchini, beans, and melted cheese. It is hearty, colorful, and simple to clean up.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon ground cumin
- 1 teaspoon taco seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 large zucchini, diced
- 1 cup corn kernels (fresh or frozen)
- 1 can (14 ounces) low-sodium black beans, rinsed and drained
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup shredded Colby Jack or Tex-Mex cheese
- ¼ cup chopped fresh cilantro
- 2 green onions, sliced
- 1 lime, cut into wedges
Instructions
- Warm olive oil in a large skillet over medium heat.
- Add onion, garlic, and bell pepper. Sauté for 3 minutes until fragrant and slightly soft.
- Push vegetables to one side of the skillet. Add chicken to the clear side. Season chicken with cumin, taco seasoning, salt, and pepper. Cook for 5 to 6 minutes, stirring sometimes, until browned and fully cooked.
- Add zucchini, corn, black beans, and diced tomatoes with their liquid. Stir everything together.
- Cover and cook on low-medium heat for 10 minutes until zucchini is just tender.
- Sprinkle cheese evenly over the top. Cover again and cook for 2 to 3 minutes until the cheese melts.
- Remove from heat. Top with cilantro and green onions.
- Serve warm with lime wedges. You can serve this over rice or in wraps.
Notes
- Cook chicken to an internal temperature of 165°F for food safety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Tex-Mex