Description
A flavorful Tex Mex chicken dish with zucchini and colorful vegetables.
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 store bought or homemade taco seasoning
- 1 tbsp cumin, divided
- 1 tsp salt
- 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
Instructions
- Heat oil in a large skillet over medium heat.
- Add chicken pieces and cook until browned.
- Add onion and garlic, sauté until soft.
- Stir in zucchini, bell peppers, and corn. Cook until vegetables are tender.
- Add black beans, diced tomatoes, taco seasoning, cumin, salt, and pepper. Mix well.
- Cook for an additional 5-7 minutes until heated through.
- Top with cheese, green onions, and cilantro before serving.
Notes
- Use fresh ingredients for best flavor.
- Adjust seasoning to taste.
- Serve with tortillas or rice if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Tex Mex Chicken and Zucchini, Chicken Recipe, Zucchini Recipe