EASY TEX MEX CHICKEN AND ZUCCHINI SKILLET
This Tex Mex Chicken and Zucchini Skillet is a flavorful and healthy weeknight meal. Tender chicken and zucchini are combined in a spicy, cheesy Tex Mex sauce that the whole family will enjoy. It's quick, easy, and customizable with various vegetables and proteins.
Equipment
- Large skillet
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Can opener
- Grater (if using block cheese)
- Spatula
- Lid for skillet
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 medium zucchini, diced
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 1 cup shredded cheddar cheese or your favorite Tex Mex cheese blend
- 2 tablespoons olive oil
- ½ teaspoon cumin
- ¼ teaspoon chili powder optional, for extra heat
- Salt to taste
- Pepper to taste
- Optional garnishes: chopped cilantro
- Optional garnishes: sour cream
- Optional garnishes: avocado slices
Instructions
- Dice the chicken breasts into 1-inch pieces.
- Dice the zucchini, onion, and bell pepper.
- Rinse and drain the black beans and corn.
- Grate the cheddar cheese (if using a block).
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook until browned on all sides and cooked through (about 5-7 minutes). Season with salt and pepper.
- Remove the chicken from the skillet and set aside.
- Add the onion and bell pepper to the skillet and cook until softened (about 5 minutes).
- Add the zucchini and cook for another 3-5 minutes, or until slightly tender.
- Stir in the black beans, corn, diced tomatoes and green chilies, taco seasoning, cumin, and chili powder (if using).
- Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Return the cooked chicken to the skillet and stir to combine.
- Sprinkle the shredded cheddar cheese over the top of the skillet.
- Cover the skillet and cook until the cheese is melted and bubbly (about 2-3 minutes).
- Garnish with chopped cilantro, sour cream, and avocado slices (optional).
- Serve hot and enjoy!
Notes
Don't overcrowd the skillet; cook in batches if necessary. Use a cast iron skillet for best results. Get creative with toppings like salsa, guacamole, or pickled jalapeños. Serve over rice or quinoa for a taco bowl. To make it low carb, replace corn with more bell pepper and use sugar-free taco seasoning. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months. You can swap the protein for ground turkey, ground beef, or shrimp. Add other vegetables such as mushrooms, spinach, or kale. Make it spicy by adding a diced jalapeño or hot sauce. For dairy-free option, use a dairy-free cheese or skip the cheese altogether. You can also use pinto or kidney beans instead of black beans.