Tex Mex Chicken and Zucchini
A delicious, quick, and easy Tex Mex dish featuring chicken and zucchini, perfect for busy weeknights and kid-approved!
Ingredients
For the Base
- 1 lb boneless & skinless chicken breasts, cut into 1-inch pieces Cut into small pieces for even cooking.
- 2 large zucchini, diced
- 2 medium bell peppers, chopped Use a variety of colors.
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced Increase garlic for more flavor.
- 1 cup corn (fresh or frozen)
- 1 tbsp oil (for frying) Use vegetable or olive oil.
Cans & Spices
- 14 oz can low sodium black beans, drained & rinsed
- 14 oz can low sodium diced tomatoes Do not drain.
- 1 tsp taco seasoning Store-bought or homemade.
- 1 tbsp cumin Divided into two parts.
- 1 tsp salt
- Ground black pepper To taste.
For the Toppings
- 1 cup Tex Mex or Colby Jack cheese, shredded For a cheesy finish.
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped For garnish.
Instructions
Preparation
- In a large, deep skillet (around 12 inches), preheat over low to medium heat. Swirl in your oil to coat the bottom.
- Toss in the onions, garlic, and bell peppers. Sauté for about 3 minutes, stirring occasionally until soft and fragrant.
Cooking
- Move the sautéed veggies to one side and add your chicken pieces. Sprinkle with 1 tsp of cumin, salt, and black pepper. Cook for around 5 minutes, stirring until the chicken is golden.
- Add the corn, black beans, diced tomatoes, zucchini, taco seasoning, and the remaining cumin. Stir well, cover, and let it simmer on low to medium for 10 minutes.
- Sprinkle cheese over the top, cover, and let it melt for a few minutes.
Serving
- Top with chopped green onions and cilantro. Serve hot on its own or with brown rice or quinoa.
Notes
Store in the fridge for 3-4 days in an airtight container or freeze for up to 3 months.