by Olena

Tex Mex Chicken and Zucchini

by Olena

5 from 48 reviews

Low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.

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.

Low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.

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

  1. 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. Low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.
  2. 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. Low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.
  3. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes. Low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.
  4. 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.Low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.

More Low Carb Quick Dinner Recipes to Try

Print

Tex Mex Chicken and Zucchini

5 from 48 reviews

Mexican low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Tex Mex
Scale

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

  1. 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.
  2. 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.
  3. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
  4. 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.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

146 comments on “Tex Mex Chicken and Zucchini

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  1. 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!!

  2. I made this for dinner a couple of nights ago & it was a big hit. Will definitely be making it again

  3. 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.

  4. 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.

          1. 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!!!

    1. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

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