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.
The Skinny Tex Mex Chicken and Zucchini was delicious!! We loved it!
★★★★★
Loved it. I only had yellow squash and used that. I also used rotel 2 cans drained. And since we like a little spice I doubled the taco seasoning. My meat and potato husband really liked it!
Can this be frozen and baked at a later date?
Unfortunately not. Zucchini can’t be frozen usually. It will be a watery mess.
Very good, lots more flavor than I expected. I had a humongous zucchini, so I used all of it, poured in a whole can of corn, two 10oz cans of diced tomatoes with green chili’s, and increased the seasoning a bit. Increased servings to 8 but it’s just me, so it’ll probably be more like 10! Thanks for great recipe! It easily takes care of my veggie needs!
★★★★★
I love skillet meals, especially ones filled with lots of veggies, and this one was so good! Whole family enjoyed it, definitely a keeper!
★★★★★
O made this with “Impossible Beef”. Wow. I’m not a veggie-terian, but it was so delicious there was nothing left to take a pic of. My hubby didn’t even realize it was plant based. Thank you!!!
★★★★★
Loved it!
Husband raved. This was a keeper for sure. Made it exactly as listed. Delicious! Didn’t need rice.
Was pleasantly surprised when I entered this in my Ww recipe calculator, it came to 4 points! When I just added the nutrition facts it was 9 – whew hew! Enough room for a dessert!
Oleana, not only do we share the same home town, but we also share the same heritage!
Keep the amazing recipes coming! Thank you thank you!
★★★★★
You are very welcome, Lisa!!!
Made this tonight, and it did not disappoint! Delish, easy to put together, and leftovers for work lunches – perfect! Will be making this again, thank you 🙂
★★★★★
You are very welcome!
I love this recipe and so do my kids! I have also made with ground beef (we buy grass fed from a local farm) and it is great this way as well!
★★★★★
Yes. Perfect. Grass fed beef is good.
We love this!!! Flavors are so good together. I can’t wait to try more of your recipes. Thanks!
★★★★★
WOuld love to hear what else you try, Dana!:)
Do you have the nutritional information for this recipe per serving? Calories? Fat? Carbs? Sodium?
Yes sorry missed this one. Will add in a few days.
I chose 3 recipes from your arsenal this week. This was 3/3 and did not disappoint (the others were chicken tostadas and peanut soba noodles). All recipes have simple ingredients, come together with minimal time and are full of flavor. I plan trying more next week. Thanks 🙂
★★★★★
Yay. That’s the goal. Enjoy!!!