Tex Mex Chicken and Zucchini Recipe
A delicious Tex Mex Chicken and Zucchini Recipe featuring chicken, zucchini, and vibrant spices. Perfect for a hearty meal!
Equipment
- large skillet
Ingredients
Chicken and Vegetables
- 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 tablespoon oil, for frying
- 14 oz low sodium black beans, drained & rinsed
- 14 oz low sodium diced tomatoes, not drained
- 1 teaspoon store bought or homemade taco seasoning
- 1 tablespoon cumin, divided
- 1 teaspoon salt
- Ground black pepper, to taste
- 1 cup Tex Mex or Colby Jack cheese, shredded
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
Instructions
Cooking Instructions
- Preheat large (12 inch) deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
- Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 teaspoon cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
- Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
- Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
- Serve hot, on its own or with Instant Pot brown rice or Instant Pot quinoa. Optionally add sour cream, cilantro, black olives, and crushed tortilla chips.
Notes
Refrigerate covered for up to 3 – 4 days. Do not freeze. Simmer on low heat in a skillet for 5 minutes to reheat. Do not overcook zucchini. Use very large skillet to avoid overcrowding.
Nutrition
Serving: 1.75cupsCalories: 323kcalCarbohydrates: 19gProtein: 25gFat: 11gSaturated Fat: 7gCholesterol: 68mgSodium: 699mgFiber: 5gSugar: 7g
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