Name: Tex Mex Chicken and Zucchini Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex Mex
Ingredients: 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 tbsp oil (for frying); 14 oz can low sodium black beans (drained & rinsed); 14 oz can low sodium diced tomatoes (not drained); 1 tsp taco seasoning; 1 tbsp cumin (divided); Salt and ground black pepper (to taste); 1 cup Tex Mex or Colby Jack cheese (shredded); 1/2 cup green onions (chopped); 1/2 cup cilantro (chopped)

Tex Mex Chicken and Zucchini Recipe

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Dive into a culinary adventure with this vibrant Tex Mex Chicken and Zucchini Recipe that brings together flavorful ingredients in just 30 minutes! This one-pan dish features tender chicken pieces mingled with crunchy zucchini, colorful bell peppers, and hearty black beans, all topped with melted cheese for a comforting finish. Perfect for busy weeknights, this recipe not only satisfies your taste buds but also nourishes your body with wholesome ingredients. Whether you’re cooking for family or entertaining friends, this dish promises to create unforgettable memories around the dinner table.

Author: Gianna
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 4
Category: Main
Method: Frying
Cuisine: Tex Mex

Ingredients

Scale

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 tbsp oil (for frying)
14 oz can low sodium black beans (drained & rinsed)
14 oz can low sodium diced tomatoes (not drained)
1 tsp taco seasoning
1 tbsp cumin (divided)
Salt and ground black pepper (to taste)
1 cup Tex Mex or Colby Jack cheese (shredded)
1/2 cup green onions (chopped)
1/2 cup cilantro (chopped)

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Instructions

In a large deep skillet, heat oil over medium heat. Sauté onions for about three minutes until softened, then add minced garlic and bell peppers; cook until fragrant.
Push the vegetables aside and add the chicken pieces. Season with half the cumin, salt, and pepper. Cook for about five minutes until browned.
Stir in zucchini, corn, black beans, diced tomatoes, remaining cumin, and taco seasoning. Cover and simmer for about ten minutes.
Sprinkle shredded cheese on top and cover again for three more minutes until melted.
Garnish with green onions and cilantro before serving.

Nutrition

Serving Size: About 1 cup
Calories: 335
Sugar: 6g
Sodium: 350mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 29g
Cholesterol: 70mg

Find it online: https://kitchenmealplan.com/tex-mex-chicken-and-zucchini-recipe/