Description
Tex mex chicken and zucchini brings together seasoned chicken and tender zucchini in a savory sauce that comes together in one pan for an easy weeknight meal. Your family gets a satisfying, hearty dish that tastes like restaurant quality right from your kitchen without the fuss.
Ingredients
Scale
Protein:
- 1 pound chicken breast, cubed
- 1 cup black beans, drained
Vegetables:
- 2 zucchinis, sliced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 cup corn kernels
- 1 can diced tomatoes (14 ounces)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
Seasonings and Oil:
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- Salt to taste
- Black pepper to taste
Instructions
- Pour 1 tablespoon of olive oil into your large skillet and bring it to medium-high heat at 375°F, then add your 1 pound of cubed chicken breast seasoned with salt, black pepper, 1 teaspoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon paprika, cooking until the pieces turn golden and cook through completely in about 6 to 7 minutes.
- Transfer your cooked chicken to a plate and set it aside for now.
- Add the remaining 1 tablespoon of olive oil to your skillet, then toss in your 2 sliced zucchinis, both chopped bell peppers (1 red and 1 yellow), and 2 minced garlic cloves, letting them soften for about 4 to 5 minutes over medium-high heat.
- Stir your 1 cup of drained black beans, 1 cup of corn kernels, and the entire 14-ounce can of diced tomatoes into the mixture.
- Return the chicken back to your skillet and fold everything together gently to combine.
- Let the dish simmer over medium heat at 325°F for 3 to 5 minutes so all the seasonings meld together nicely.
- Finish by mixing in your 1/4 cup of chopped fresh cilantro, then taste and adjust your salt and pepper as needed before serving.
Notes
- Cut your zucchini into consistent half-moons so everything cooks at the same rate and looks neat on the plate.
- Don’t skip browning the chicken first, as that caramelized coating gives the whole dish real depth and keeps the meat from getting watery when you add the other ingredients.
- Drain your canned beans and corn thoroughly before adding them, otherwise the excess liquid will dilute your flavors and make the dish watery.
- If cilantro isn’t your thing, swap it for fresh lime juice squeezed right before serving; it brightens everything up just as much.
- For a lower-carb version, replace corn with diced bell peppers or skip it entirely, and the dish stays just as satisfying.
- Prep Time: 5 minutes
- Cook Time: 13-17 minutes
- Category: Sautéed Chicken
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 70 mg