Mexican Zucchini and Chicken
This Tex Mex chicken and zucchini is a variation of my black bean quinoa casserole with added chicken for a protein boost and quinoa replaced by zucchini. Everything is cooked within 30 minutes, right in one pan.
Tender chicken breast, soft black beans, sweet corn and squash, which is added at the very end to preserve the crunchiness.
This Mexican zucchini and chicken was delicious! Cooked with diced tomatoes, cumin, taco seasoning, topped with cheese and fresh herbs. I added just a cup of shredded organic Colby Jack cheese and a few handfuls of cilantro and green onions. Fresh herbs are a great way to add flavour to any dish without extra calories.
Enjoy! Also make sure to try my chicken zucchini with garlic corn and zucchini bake.
How to Make Tex Mex Chicken and Zucchini
- Preheat large 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 tsp 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 brown rice or quinoa.
More Low Carb Quick Dinner Recipes to Try
- Garlic chicken, zucchini and corn – low carb dinner in 20 minutes.
- One pan chicken and veggies – roast any leftover over veggies with protein and simple spices.
- Ground turkey and pesto skillet with tons zucchini to fill your belly.
- Also check out my other 45 quick and healthy dinner ideas.
Tex Mex Chicken and Zucchini
Mexican low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stove
- Cuisine: Tex Mex
Ingredients
- 1 tbsp avocado or coconut oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 2 medium bell peppers, chopped
- 1 lb boneless & skinless chicken breasts, cut into 1” pieces
- 1 cup corn, frozen or fresh
- 2 large zucchini, diced
- 14 oz can black beans, drained & rinsed
- 14 oz can diced tomatoes
- 1 tsp 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
- Preheat large 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 tsp 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 brown rice or quinoa.
Store: Refrigerate covered for up to 3 – 4 days.
Did you make this recipe? Please give it a star rating in the comments.
Are the canned diced tomatoes supposed to be drained or is the liquid going in with them?
Not drained.
Made this tonight for dinner. I used RoTel tomatoes instead of just regular tomatoes. It turned out to be really good. Will definitely make it again!!
★★★★★
Awesome!!!
HUGE hit at our house. Definitely will be making again.
★★★★★
So happy to hear!!!
I made this for dinner a couple of nights ago & it was a big hit. Will definitely be making it again
★★★★★
That is so amazing to hear! Glad you enjoyed my recipe, Karen!
I love this recipe with or without the chicken! Probably one of my new favorite recipes to make. My kids love it too! Delicious. I forgot to grab diced tomatoes at the store the first time I made it and I threw in some chopped up cherry tomatoes from the garden and it came out great.
★★★★★
Yay! So happy to hear! Thanks for taking time from your busy schedule to let me know you enjoyed my recipe. From the garden is the best!
Made this tonight and the whole family loved it! Thank you for a great recipe!
★★★★★
Awesome!!! Happy to hear, Mckenzie.
I made this tonight. It was great!
★★★★★
Fantastic! Glad you enjoyed the recipe!
Great recipe! Easy and fast. Lots of flavor and full of veggies. Love!
★★★★★
Yay! Thanks for your feedback.
Making it now. It looks super delicious.
★★★★★
Hope was good!!!
Love love this recipe.
It’s a keeper and one of our family favourites for a quick healthy meal.
★★★★★
Fantastic! Glad you enjoyed the recipe, Lisa!
Love love this recipe.
It’s a keeper and one of our family favourites for a quick healthy meal.
★★★★★
Love it! Have made it twice for family. Everyone loved it. Served it over brown rice. Prep takes some time, but with so many healthy ingredients, totally worth it.
★★★★★
That is so amazing to hear! Glad you enjoyed my recipe, Jo!
I’m trying this recipe tomorrow!! Super excited!! But I’m wondering, is this a dish that freezes well after being cooked?
NO. It will be so watery and limpy. Zucchini are good only for baking after freezing. Just cut recipe in half if it’s too much.
Thanks so much!! This is only my second recipe using zucchini…we are trying to switch out some things for a healthier alternative!! This was so yummy!!!
Fantastic! Glad you enjoyed the recipe, Paula!
Love how flavorful this was. And so easy. 💕💕
★★★★★
Fantastic! Glad you enjoyed the recipe, Linda!
This recipe is delicious And easy to
Make!! Absolutely one of my most favorite meals to prepare. Served it over quinoa cooked with chicken broth. Amazing.
★★★★★
That sounds amazing. Glad you liked this recipe, Mary.
I would love to try this. I don’t have any chicken in the house. Would ground turkey be a good substitute?
Sure!
Very tasty didnt take long to cook id try it if i were you
★★★★★
Fantastic! Glad you enjoyed the recipe, Earl!
We love this recipe!! It is great on its own, or served over rice, potatoes or pasta. A great way to use zucchini. Thanks for the great recipe.
★★★★★
You are very welcome, Karen.
This looks very interesting I will give it a try, you know you are very good, I love your blog style and set up very nice.
Chef Ernie.
★★★★★
Thanks so much, dear Chef Ernie! xxx
Is it supposed to come out with so much liquid? After doing the last step (covered for 10 min) there is so much liquid left. Almost soup like. I must have done something wrong if so.
★★★★
No, it’s not. I didn’t have that. I wonder if your skillet was smaller so zucchini was crowded and kind of steamed more…
This is a very tasty and healthy dish. By the time you cut everything up, it takes an hour to prepare and cook. I have made it twice now and each time have made it the day before. This means I don’t have to do much on the night guests come and the flavours have time to develop.
★★★★