Description
A one‑pan, 30‑minute Tex‑Mex inspired chicken and zucchini skillet with black beans, corn, tomatoes, and melted cheese—lean, flavorful, and kid‑friendly.
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 (avocado oil, olive oil, or butter)
- 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
- 1 tsp salt
- Black pepper, to taste
- 1 cup Tex‑Mex or Colby Jack cheese, shredded
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
- Lime (for serving)
Instructions
- Preheat a large (12‑inch) deep skillet over low–medium heat and swirl in oil to coat.
- Add onion, garlic, and bell pepper; sauté for about 3 minutes, stirring occasionally.
- Push the vegetables to one side of the skillet and add the chicken pieces. Season with 1 tsp cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
- Add corn, black beans, diced tomatoes, zucchini, taco seasoning, and remaining cumin. Stir to combine. Cover and cook on low–medium heat for 10 minutes—do not overcook the zucchini; it should remain slightly firm.
- Sprinkle the shredded cheese over the top, cover again, and cook until the cheese is melted.
- Remove from heat and garnish with chopped green onions and cilantro. Serve hot, optionally with lime wedges or on wraps.
Notes
- Store leftovers refrigerated for up to 3–4 days; do not freeze (zucchini becomes mushy when thawed).
- To reheat, simmer on the stovetop on low heat for about 5 minutes, covered. No extra water or oil is needed—zucchini releases moisture.
- Don’t overcook zucchini to prevent it from becoming soggy.
- If using large garden zucchini, cut into smaller cubes and cook slightly less time.
- Use a large skillet to avoid overcrowding, which helps keep zucchini firmer (14‑inch or 12‑inch with tall walls is ideal).
Nutrition
- Serving Size: 1.75 cups
- Calories: 323 kcal
- Sugar: 7 g
- Sodium: 699 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 68 mg
