Tex Mex Chicken and Zucchini Recipe
A one pan Tex Mex Chicken and Zucchini Recipe with black beans, corn, and cheese, ready in 30 minutes.
Equipment
- large skillet
Ingredients
Chicken and 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
- 1 tablespoon oil for frying
- 14 oz low sodium black beans drained & rinsed
- 14 oz low sodium diced tomatoes not drained
- 1 teaspoon taco seasoning store bought or homemade
- 1 tablespoon cumin divided
- 1 teaspoon salt
- Ground black pepper to taste
- 1 cup Tex Mex or Colby Jack cheese shredded
- ½ cup green onions chopped
- ½ cup cilantro chopped
Instructions
Preparation Steps
- Preheat large (12 inch) deep skillet on low - medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
- Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 teaspoon cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
- Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
- Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
- Serve hot, on its own or with Instant Pot brown rice or Instant Pot quinoa.
Notes
Refrigerate covered for up to 3 - 4 days. Do not freeze. Simmer on low heat in a skillet for 5 minutes covered to reheat.
Nutrition
Serving: 1.75cupsCalories: 323kcalCarbohydrates: 19gProtein: 25gFat: 11gSaturated Fat: 7gCholesterol: 68mgSodium: 699mgFiber: 5gSugar: 7g
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