beans and legumesblack beanscheesechickencornzucchini

June 2, 2020

by Olena

Tex Mex Chicken and Zucchini

Name: Tex Mex Chicken and Zucchini
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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 low sodium black beans, drained & rinsed; 14 oz can low sodium diced tomatoes, not drained; 1 tsp store bought or homemade 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

beans and legumesblack beanscheesechickencornzucchini

June 2, 2020

by Olena

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★★★★★

4.9 from 167 reviews

Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and 30 minute dinner.

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.

Tips for Best Chicken and Zucchini

Do not over cook zucchini – Follow the recipe and do not cook until zucchini appear soft and cooked.
Watery skillet? Means overcooked zucchini. They comprise of 95% water and the longer you cook squash, the more water it releases.
No need to drain diced tomatoes – Its juices add flavor.
Use very large skillet – This recipe makes a lot and not overcrowded skillet results in more firm zucchini.
Chicken -You can use raw chicken breasts, thighs, tenders or even shredded cooked chicken.

How to Store and Reheat Leftovers

Refrigerate leftovers for up to 3-4 days in an airtight container. Do not freeze – zucchini will become a total mush once thawed. Again, 95% water content issue.

To reheat, simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as again zucchini will release water.

More Low Carb Dinner Ideas

Tex Mex Chicken and Zucchini

Print Recipe

★★★★★

4.9 from 167 reviews

Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and 30 minutes dinner.

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 low sodium black beans, drained & rinsed
14 oz can low sodium diced tomatoes, not drained
1 tsp store bought or homemade 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. Do not freeze.

To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as again zucchini will release water.

Notes

Do not over cook zucchini. Follow the recipe and do not cook until zucchini appear soft and cooked. They comprise of 95% water and the longer you cook squash, the more water it releases.

★ Did you make this recipe? Please give it a star rating in the comments.

beans and legumesblack beanscheesechickencornzucchini

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.

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