Tex Mex Chicken and Zucchini
A delightful one-pan meal featuring tender chicken, zucchini, and Tex Mex spices.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 large zucchini, diced
- 2 medium bell peppers, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup corn (frozen or fresh)
- 1 tbsp oil for frying
- 14 oz low-sodium black beans, drained and rinsed
- 14 oz low-sodium diced tomatoes, not drained
- 1 tsp store-bought or homemade taco seasoning
- 1 tbsp cumin, divided
- 1 tsp salt
- 1 tsp ground black pepper, to taste
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1 2 green onions, chopped
- 1 2 cilantro, chopped
Instructions
- Preheat a large (12-inch) deep skillet over low to medium heat and add oil to coat. Saute onion, garlic, and bell pepper for about 3 minutes, stirring occasionally. Tip: Make sure not to burn the garlic for the best flavor.
- Push the vegetables to the side of the skillet and add the chicken. Sprinkle with 1 tsp cumin, salt, and black pepper. Cook for approximately 5 minutes, stirring occasionally. Tip: Ensure the chicken is cooked through for safety.
- Add corn, beans, tomatoes, zucchini, taco seasoning, and the remaining cumin. Stir well, cover, and cook on low to medium heat for 10 minutes. Tip: This step allows the flavors to meld together beautifully.
- Sprinkle the top with cheese, cover, and cook for a few more minutes until the cheese has melted. Finish by topping with green onions and cilantro. Tip: You can add more cheese if you love it cheesy!
- Serve hot on its own or with Instant Pot brown rice or quinoa. For garnish, consider adding sour cream, cilantro, black olives after the cheese melts, or crushed tortilla chips. Use it as a filling in low-carb wraps, garnished with sliced avocado.
Notes
Feel free to customize this dish with your favorite veggies or adjust the seasoning to suit your taste preferences. No alcoholic drinks allowed, please substitute with a non-alcoholic option.