by Olena

Tex Mex Chicken and Zucchini

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Olena Osipov
5 from 334 votes

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One pan Mexican chicken and zucchini recipe with black beans, corn, tomatoes and melted cheese on top. Low carb and crowd pleasing 30 minute healthy dinner.

Our other favorite light skillets include this Caprese chicken and zucchini and low carb ground turkey and zucchini with pesto.

Tex Mex Chicken and Zucchini

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. Whenever I make Mexican food like this tostada recipe, Instant Pot white chicken chili or fish tacos, I know dinner table will be quiet 100%.

Need more help meal planning? Check out iFOODreal healthy meal plans.

Mexican Chicken and Zucchini covered in melted cheese

This Mexican zucchini and chicken was delicious! Chicken and squash are 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. Or any of these easy zucchini recipes are healthy and delicious.

Why This Recipe Works?

  • Healthy ingredients like lots of veggies – zucchini, bell pepper, corn, tomatoes, and lean chicken breast make this a low carb skillet dinner recipe. Also gluten free and high in fiber!
  • Easy to prepare as all you have to do is chop!
  • It’s perfect for a large group as this recipe makes a lot. Or great for leftovers!
  • The pickiest eaters approved, even kids do not complain.
  • Perfect to use up produce especially during July-August months when local produce is in abundance. If you have a garden or went a bit crazy (like me) at the farmer’s market, this recipe is perfect.

Ingredients for Chicken Zucchini Recipe

  • Chicken: You can use raw boneless and skinless chicken breasts, thighs or even tenders.
  • Zucchini: Green or yellow zucchini. Also patty pan squash or chayote works great too!
  • Bell peppers: You can use any color. I like to add 1 green bell pepper for a bit of bitter taste but it’s a personal preference. Only sweet ones will be great! You can also omit bell peppers entirely.
  • Corn: Frozen ( no need to thaw), fresh (cut off the cob and uncooked) or canned (drained) corn works.
  • Black beans: Low sodium canned and drained black beans. Also you can use homemade beans like black beans cooked in Instant Pot.
  • Diced tomatoes: From a can and low sodium or no salt added. All or part of fire roasted tomatoes or Rotel would be great too!
  • Onion, garlic and cilantro: Fresh veggies and herbs best because they add most flavor with minimum calories. If you are not a fan of cilantro, omit it and just use green onion or substitute with parsley.
  • Spices: Cumin, low sodium taco seasoning, salt and pepper.
  • Cheese: I use Colby Jack also known as marble cheese. Tex Mex, white or yellow cheddar cheese will be great too.
  • Lime: It rounds out all flavors nicely in a final dish.

If your canned goods are not low sodium, just add 1/4 tsp salt while cooking and then eason more to taste after.

tex mex chicken and zucchini ingredients

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.

Make sure side of the skillet with chicken and spices is over direct heat. And not the veggie side – they are already cooked.

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

It is very important not to overcook zucchini. It might be tempting to cook until soft but just cook for 10 minutes and turn off heat while zucchini still appears firm.

  • 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.

Shredded at home cheese melts better than store-bought because it doesn’t contain anti-caking agents like cellulose. That’s what I use.

Top Tips for Best Results

  • Do not over cook zucchini: Follow the chicken zucchini recipe and do not cook until zucchini appear soft and cooked.
  • Cut garden zucchini smaller: Garden zucchini often are giant. Just cut them into cubes instead of quarters.
  • Cook garden zucchini less time: Extra large zucchini from the farmer’s market or homegrown are more spongy and need to be cooked for shorter amount of time to avoid soggy veggies.
  • Do not drain diced tomatoes: Its juices add flavor and substance to the sauce. Just like with this Ukrainian borscht or hearty vegetable soup.
  • Add less salt: If canned black beans and diced tomatoes you have on hand contain sodium and are not “low sodium” or “no salt added”, make sure to start cooking with less salt to avoid overly salty dish.
  • Use very large skillet: This tex Mex recipe makes a lot and not overcrowded skillet results in more firm zucchini. I used 14 inch Green Pan, you can also use 12 inch skillet with very tall walls, around 2-3 inches high.
  • Good kitchen tools are key: This dish comes easily as there is just quick chopping involved. Having a sharp knife and sturdy cutting board help tremendously to get chopping done fast.

Optional Add-Ins and Recipe Variations

  • Ground beef: Substitute lean ground beef or even pork in place of chicken. Just cook until separated and cooked through. You can also drain fat, if you wish.
  • For heat: Add chopped and not seeded jalapenos to taste.
  • V8: If you have V8 on hand, feel free to add some in place of some of diced tomatoes or for extra sauce. One of the reader’s tips.
  • Fresh tomatoes: You can use fresh tomatoes instead of canned. That’s what I do with Caprese chicken and zucchini. Chop them up and saute for 3-4 minutes after cooking peppers and chicken but before adding zucchini.
  • Can of diced green chiles: It will add nice extra Mexican dish flavor.
  • Make it vegetarian: Just omit chicken or use meatless crumbles. No other changes to the recipe are necessary.


Why is my chicken and zucchini too watery?

If you have a lot of extra liquid in the skillet it is more likely because you overcooked zucchini. This vegetable comprises of 95% water and the longer you cook squash, the more water it releases.

Can I use cooked chicken?

Yes, any leftover cooked chicken works – just cook it for a few minutes until warmed through. Heck, if you forgot to thaw your chicken, you can also make Instant Pot frozen chicken breast, cook this low carb chicken skillet recipe at same time and then add shredded chicken. So easy! I can’t tell you how many times Instant Pot recipes saved dinner in our house, especially when it’s my husband’s turn to cook.

Can I freeze it?

I do not recommend to freeze cooked zucchini dishes because their delicate texture doesn’t hold up well to it. Once thawed and reheated the amount of extra water will be too much for an enjoyable and appealing dish.

Can I omit tomatoes?

If you are allergic to tomatoes or for another reason, you can substitute tomatoes with 1/2 cup any low sodium broth and add more to taste, if necessary. Also chopped marinated roasted red peppers would be great too.

What to Serve It with?

You can serve this Mexican chicken and zucchini on its own as is – that’s what we usually do. Or as a garnish, feel free to add sour cream, diced avocado, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips.

Use as filling in low carb wraps, garnished with sliced avocado.

How to Store and Reheat Leftovers

Refrigerate leftovers for up to 3-4 days in an airtight container.

I do not recommend to freeze this Tex Mex dish. Zucchini will become a total mush once thawed. Again, it is because of 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 chicken and zucchini stir fry as again zucchini will release water.

Making Chicken and Squash Recipe in Advance

You can definitely prep ingredients in advance, great for busy weeknights when you want to eat healthy. Especially, with work, kids and sports. Chop vegetables and refrigerate covered for up to 2 days. Also cut up chicken and refrigerate separately for up to 2 days as well. As well as cheese can be grated in advance. Can even measure out spices and store in a small bowl in a pantry.

More Healthy Dinner Recipes

closeup chicken and zucchini covered with melted cheese
Tex Mex Chicken and Zucchini

Tex Mex Chicken and Zucchini {Low Carb}

One pan Mexican chicken and zucchini recipe with black beans, corn, tomatoes and melted cheese on top. Low carb and crowd pleasing 30 minute dinner.
4.95 from 334 votes
Print Save Rate
Course: Dinner
Cuisine: Tex Mex
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 323kcal
Author: Olena Osipov


  • 1 lb boneless & skinless chicken breasts cut into 1″ pieces
  • 2 large zucchini diced
  • 2 medium bell peppers chopped
  • 1 medium onion finely chopped
  • 3 large garlic cloves minced
  • 1 cup corn frozen or fresh
  • 1 tbsp oil for frying
  • 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


  • Preheat large (12 inch) deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
    Tex Mex Chicken and Zucchini
  • 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.
    Tex Mex Chicken and Zucchini
  • Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
    Tex Mex Chicken and Zucchini
  • Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
    Tex Mex Chicken and Zucchini
  • Serve hot, on its own or with brown rice or quinoa. Or as a garnish, feel free to add sour cream, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips. Use as filling in low carb wraps, garnished with sliced avocado.

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.



      • Do not over cook zucchini: Follow the recipe and do not cook until zucchini appear soft and cooked.
      • Cut garden zucchini smaller: Garden zucchini often are giant. Just cut them into cubes instead of quarters.
      • Cook garden zucchini less time: Extra large zucchini from the farmer’s market or homegrown are more spongy and need to be cooked for shorter amount of time to avoid soggy veggies.
      • Do not drain diced tomatoes: Its juices add flavor and substance to the sauce. Just like with this Ukrainian borscht or hearty vegetable soup.
      • Add less salt: If canned black beans and diced tomatoes you have on hand contain sodium and are not “low sodium” or “no salt added”, make sure to start cooking with less salt to avoid overly salty dish.
      • Use very large skillet: This recipe makes a lot and not overcrowded skillet results in more firm zucchini. I used 14 inch Green Pan, you can also use 12 inch skillet with very tall walls, around 2-3 inches high.
      • Good kitchen tools are key: This dish comes easily as there is just quick chopping involved. Having a sharp knife and sturdy cutting board help tremendously to get chopping done fast.
      Recipe updated June 2021. See Recipe Post for more FAQs.


      Serving: 1.75cups | Calories: 323kcal | Carbohydrates: 19g | Protein: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 699mg | Potassium: 689mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1837IU | Vitamin C: 68mg | Calcium: 175mg | Iron: 2mg
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      Recipes and images are a copyright of It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.

      625 comments on “Tex Mex Chicken and Zucchini

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      1. 5 stars
        Made this for dinner tonight. My family loved it. They asked that I convey their thanks too. It was delicious and will go in our meal rotation. Leftovers will make quesadillas tomorrow for lunch.

      2. 5 stars
        Made this tonight. I served it tonight to friends. One of my friends kept going back for more!!! I served with Ancient Grains.

      3. 5 stars
        Thank you for the great recipe. I made this using some rotisserie chicken and it was delicious. Family said it was a keeper.

      4. 5 stars
        Oh my GOODNESS! I am going to make this tonight! I had zuccini and chicken and was researching what to make with it due to boredum of meals. I am so impressed by the way this recipe was instructed and I appreciated the honesty shares to not freeze. Most people could easily have these ingredients on hand or easily obtain at low cost. Thank you so very much.

      5. I can omit the Bell Pepper right ? As my husband doesn’t eat . Maybe i can add a little more beans . Thanks .

        1. I would add additional vegetable then – zucchini, green beans, broccoli or even jicama which would add crunch like a pepper.

        2. 5 stars
          This was really tasty and very easy to customize. I had a lot of leftover roast chicken that I had seasoned with smoked paprika and some other tex mex spices so it really added to the flavor profile. I also added a can of green chiles and served grated cheese at the table rather than melted on the stove. I will definitely make this again and probably add a bit more taco seasoning which I made using your recipe.

      6. 5 stars
        We really enjoyed this recipe! Topped it with some Yuzu Citrus Hot Sauce for a great tangy punch. Totally a make again choice.

      7. 5 stars
        I know it says not to drain tomatoes, but I do let some juice out. The zucchini lets off So much water! Family favorite meal

        1. 5 stars
          Amazing recipe!! This is the first recipe I’ve tried on this site and my husband and I love it. This is a family-size recipe, so definitely use a large pan. I used a 16″ electric skillet, for the extra space, and it worked perfectly.

          We are the type of people that like “the works,” so I used a few of the recommended additions which were delicious. During cooking, I added a can of diced green chiles, a 5.5 oz can of tomato juice (in addition to partially drained fire-roasted tomatos), and green onions at the end just before melting the cheese on top. Highly recommend!

          For toppings we added cilantro, pickled (nacho) jalepeños, black olives, and diced avocado. The jalepeños especially added to the flavor! I wouldn’t change a thing. My husband suggests Tobasco sauce for those of you who love spicier food

          Will definitely make this again!

      8. Hello-
        I did make this Tex Mex dish and I love it!! I added a jalapeño pepper and chose a red & green bell pepper instead of just green. I also added an additional can of diced tomatoes to have more fluid. Overall that’s it- anyway delicious:)!! Thank you!! I have one question- why can’t I freeze a portion or all of this meal?

      9. 5 stars
        Made this tonight because I had a random zucchini to use. It was very easy to make and turned out very well. Husband liked it. We served it garnished with crushed tortilla chips, sour cream, olives and cubed avocado as suggested. Delish.

      10. 5 stars
        This recipe was amazing!! My husband said it’s one of his new favorites. Love the amount of veggies that are in it as well! I added just a little bit of chipotle powder do give it a little kick. So yummy!

        1. Always such a good feeling when the hubby says it’s a favorite, thanks for sharing and glad to hear it was enjoyed by all!

      11. I made this recipe today and it was delicious!
        I followed the recipe exactly and it turned out great.
        Thank you for these recipes! My hubby will be happy
        When he comes home lol 😆 I can’t wait to try another

      12. Hi! I’m always looking for easy tasty dinners because cooking is not something I enjoy. This looks perfect and I can’t wait to try. I wanted to compliment you on the way you’ve laid out your blog page! It’s so easy to navigate with very useful & complete content. Thanks for helping this not so good, less than enthusiastic cook!

        1. Thank you for the kind words, can’t wait to hear how it goes, be sure to let us know when you make it.

      13. 5 stars
        So tasty! and healthy! I think I’ll add more chicken next time. I served it with cilantro lime rice.

      14. 5 stars
        We loved this recipe! What a great way to use all of the summer zucchini! We will definitely be making this again and I can’t wait to try the other recipes.

      15. 4 stars
        I made this tonight, it was great. I added a few shakes of crushed red and cayenne. Other than that, prepared by the recipe. The hubs liked it a lot. We decided that you could easily use ground beef instead of chicken and have another great way to use some of this zucchini we’re currently drowning in.

      16. 5 stars
        This was amazing and easy. I made it with the homemade taco seasoning and omitted the cheese as I have a dairy intolerance. I added lime juice and served with sliced avocado. Will definitely be making this again

      17. This really looks good, but I wonder if you omit the beans if the carbs would be lower, without sacrificing flavor?

      18. 5 stars
        Low carb? No way! It was amazing! The flavor profile was full and satisfying. I will definitely make this again!

      19. If I wanted to make make this without using meat, could add an extra bell pepper and zucchini in place of the chicken ?

      20. 5 stars
        This recipe is the best I’ve cooked in a while. It’s so easy and tastes better than most of the Mexican restaurants around here. I was using your homemade taco seasoning which was definitely a good idea. I also added lime juice and Jalapeños. Highly recommend!

      21. 5 stars
        Very good combination of fresh veggies & spices. I substituted lean ground beef in place of chicken & used a 1oz packet of original Taco Bell seasoning mix after all of the ingredients were added. As a garnish I added sour cream,cilantro and black olives after the cheese was melted, while still hot to warm the sour cream! Will definitely make this dish again and try the chicken version!

      22. 5 stars
        Absolutely delicious and nutritious!! Am saving this and sure I will make it many more times in the future.

      23. 5 stars
        WINNER WINNER CHICKEN DINNER! I made this recipe exactly as written and it was delicious! We used it as filling in low carb wraps, garnished with sliced avocado and it disappeared in minutes… no leftovers! This will definitely be added to our dinnertime rotation. Thanks for sharing!

      24. 5 stars
        absolutely delicious. My husband raved about it. loved the taco seasoning recipe also. Thank you!

      25. 5 stars
        My family loved this recipe! The flavours were wonderful! They all went for seconds and ate ALL the veggies!!! Their plates were clean!

      26. 5 stars
        I love this recipe. I do all the cooking in my household so I really enjoy how easy this recipe is to follow & make. Since I started making this it has been one of my wife’s favorites. When her family comes over for dinner it’s perfect for a large group & even her mother loves it & gets seconds & she’s the pickiest eater lol. Even when I make it for my side of the family who mostly don’t like zucchini they love it! & if you have a vegetarian in your family it’s still delicious without the chicken. The few times I do that I’ll add one more zucchini though or maybe a yellow squash. I can’t recommend this one enough!

      27. 5 stars
        I loved this. I used ground beef because I needed up not having enough chicken in my freezer. I also prepped my veggies earlier in the day so I wouldn’t have to take the time to chop before dinner.
        Im not typically a great cook so I did over cook the zucchini and overlooked the taco season amount, and used the whole packet.
        Even still it turned out well enough.

      28. 5 stars
        AMAZING. Best healthy meal I’ve ever tried. It’s in the weekly rotation now. My fiance who is a picky eater and doesn’t eat vegetables loves this.

      29. 5 stars
        Delicious!!!!! We shredded our chicken, wrapped it in a burrito sized tortilla, then air fried it. It was the best “chimichanga” I have EVER had. The filling was sooooooo good!

      30. 5 stars
        Very good addition to our selection of dinner recipes! We love all these ingredients so de iced to try it. It makes a lot so we were happy and full!

      31. 5 stars
        We skipped the cheese and added a couple splashes of coconut milk. Would also double up on the spices . Very good will be in the rotation! Thank you for posting

      32. 5 stars
        I made this for my hubby although this isn’t my favorite kind of meal. WELL, I LOVED, LOVED, LOVED it! I can’t eat peppers so none of them and I made it with left over cooked chicken. I also increased the amount of cumin! Hubby loved it too! (I didn’t have any cilantro either) Now we’re having it about every 10 days or so!!

      33. 5 stars
        I did not pop this under the broiler as you may have done for photos, but WOW!!!!!
        I had a can of green chilis, so i added those, and with the extra liquid, I used the whole much of cheese ( 2 cups rather than one), and it WAS SO GOOD!!!!!! Delicious, and soooo healthy! We are low carb, so I really appreciate this recipe. Because I am a sour cream nut, I added a dollop, and it was spectacular. Please publish more! This recipe has been bookmarked to my favorites, forever more,

      34. 5 stars
        This recipe is delicious! I had a fair amount of produce on hand that I wanted to use, and this was perfect. My husband and I found it really flavorful – not spicy but full of zing. I will add this to my rotation. I served it over brown rice with tortilla chips and sliced avocado on the side.

      35. This looks great! Except I can’t use tomatoes in my cooking.. daughter allergic. If I leave OUT the tomatoes, seems like it would be dry..?? do you have any suggestions? please and thank you!

      36. 5 stars
        This is a simple recipe with a burst of delicious flavors! It was a huge hit. I love spicy food so I added 2 diced jalapeños and it was perfect! I also accidentally used the whole packet of taco seasoning so I’m going to try it again with the correct measurements. Planning to try this again soon. I’m wondering if using fresh tomatoes vs canned work out the same – I may try that next time.

        1. Hi Clarissa! Double checked and the recipe card clearly has diced tomatoes listed in the ingredients. The instructions says “tomatoes” and that is referring to the diced tomatoes.

      37. 5 stars
        This is absolutely delicious and so easy and fast to make. I just cut everything up as I went along, not a big deal as others are making it out to be which is weird because there really isn’t much to do. I used a can of rotel instead of just tomatoes and added the whole package of taco seasoning as I like spice. I even drained it a little at the end. This is damn delicous though! I put it on a tortilla like a burrito, will definitely be getting tortilla chips though to use it as a dip or nachos. This is a great versatile dish, thank you!

      38. 4 stars
        It was yummy, but super watery and turned into soup. We had it with tortilla chips. I still loved it, just didn’t expect so much liquid. Also a large size, so a lot of leftovers.

        1. Mine is currently cooking and supposed to be almost done but there’s soooo much liquid. I was reading the comments to see if anyone else had this issue. I’m sure it’ll be yummy but I did what the recipe said and didn’t drain the tomatoes but it’s super soupy looking…

      39. 5 stars
        Really appreciate the way you make this recipe. Everything is so nicely described that helped me lots to make this recipe. I am looking for more such delicious recipes in future too.

        1. 5 stars
          It was delicious and a great combo of veggies. Was a little soupy so I will drain my tomatoes next time. Definitely will be adding to my meal rotations!

      40. 5 stars
        Really delicious. I made with quorn pieces as a veggie alternative and worked well. I didn’t serve with rice etc as I’m trying low-carb. Dollop of sour cream on top finished it off!

      41. 5 stars
        Great stuff!! If you are doing this in one pan, stick to the amounts or less. If you need to feed a bigger family, then consider using two pans to help cook off that liquid and combine together at the end.

        We ate on tortillas, but my youngest ate straight up. I’m serving with whole grain rice rice next time

      42. 5 stars
        Delicious!!! Very easy, I just used lean ground beef in place of chicken because that’s what I had thawed out. Served with sour cream and salsa, YUM!!! Thank You!

      43. 5 stars
        Made this as I was trying to use up the last zucchini from our garden and looking for something different that my partner would like. I didn’t want to go to the store, so made a few changes, but still was delicious. I used canned diced green chilies instead of the fresh pepper. I mixed tomato paste with fresh tomatoes and added a bit of homemade veggie broth instead of crushed tomatoes. I made sure I added the zucchini right at the end. We topped with cheese, avocado, fresh onion and sour cream. I made a homemade taco seasoning as well. Anyway, was delicious! My partner is normally the cook in the house and he was super happy to come home to this meal after a long day at work. We decided this would be a perfect meal for a camping trip. Will absolutely make again. Thanks so much for the wonderful recipe!

      44. 5 stars
        OMG was this delicious!

        One small complaint …. prep time is definitely NOT 5 minutes. Between cutting the chicken, mincing the garlic, dicing the zucchini, chopping the onions and cilantro … much more than 5 minutes. But well worth it.

        I try to make something different all the time but this is one recipe I will definitely make again. At some point. 😉

      45. 5 stars
        My family loved this! I did add more taco seasoning as we like a little spice.

        With the leftovers we used it as a dip with chips like a salsa and some Monday night football!

      46. 5 stars
        I have no imagination for cooking, and I am so thankful for finding this website. This was the second recipe I cooked and it came out sooooo good.

      47. 5 stars
        This was delicious! Thank you so much! All 3 of my children devoured this. I had been struggling with finding nutritious meals to feed everyone in my house. It seemed someone was always complaining unless it was chicken nuggets. Thank you so much! We have tried several other recipes on this site as well and I’ve had happy little clean plate clubbers.

      48. 4 stars
        This is a great recipe, but DON’T for a second, think prep time is only 5 minutes! Take a look at all the ingredients. Even if you have a food processor, it’s going to take much longer than 5 minutes to get the ingredients ready for cooking. Fortunately, I like prepping food. That made it well worth the great tasting end result.

        1. True that. Changed it to 10 minutes haha. 10 mins is enough to chop the veggies, open cans and grate cheese while veggies are sauteing with chicken. It is not like stir fry where you have to have all ingredients ready to go before you start cooking. I hope my tip helps – I always cook like that and it’s fast.

      49. 5 stars
        Loved this recipe! I wanted a variation to our Mexican night and this fit the bill perfectly. We are not zucchini fans and it was great without it. Did add a whole packet of taco seasonings based on some other reviews. Served it over a bed of chopped romaine and rice. Delicious! Thanks so much for this recipe!

      50. 4 stars
        Great recipe! Thanks for sharing! I have so much left over (it’s just me eating it). I’m curious why you said not to freeze it?

      51. 5 stars
        Awesome!! Mine did have a bit of “gravy” – that’s my story and I’m stickin’ to it! – but the rice soaked it right up. My daughter and I both commented it could use a bit more spice. Might try jalapeños or red pepper flakes next time. Thank you for sharing!

      52. 5 stars
        Oh my it came out yummy, I fell upon the recipe when I asked Siri what to make with chicken and zucchini. First time I picked a stir fry, didn’t have all the ingredients. So I went back and asked Siri again this was the very first suggestion. After a long day running my daycare, I decided to do this recipe. I started at 5 ended eating by 6:00 . I didn’t have Colby cheese so I cut up 4 Colby/ cheddar string cheese and I used shredded cheddar. The more cheese the better!! This was delicious. Thank you for coming up with such an easy way to make a healthy meal.

      53. 5 stars
        Our family loved this recipe including our picky 17 year old and semi selective 12 year old. It is super easy and delicious! Definitely a keeper of a recipe that we’ll be making again. Thank you so much for sharing!

      54. 5 stars
        Made this for dinner tonight and everyone loved it! Even the picky 10 and 14 year old. I did add mushrooms and it was a perfect addition!

      55. 5 stars
        This is by far the best recipe I ever got from the internet. Extremely tasty, easy to make. Can’t count how many times I already had to give a copy of this recipe to friends. Thanks for sharing this delicious recipe. We have it once every fortnight on request of my significant other half?

      56. 5 stars
        I made this just as instructed and it was delicious and a great way to get many healthy veggies into a meal! Thank you for sharing your recipe!

      57. 5 stars
        Tasty recipe. I used dice tomatoes and Green chiles instead of just dice tomatoes. Dish is easy to put together once all the chopping is done and there is plenty leftovers.

      58. 5 stars
        This recipe is super easy and delicious! I’ve made it twice now and its a big hit with the family. I did leave out the corn because I have someone who isn’t a fan, but otherwise followed the recipes and we love it! Thanks!

      59. 5 stars
        This was wonderful! I added some fresh jalapeno pepper just because we love spicy. Husband loved it. Will be making this one a lot. Thanks for the recipe!

      60. 5 stars
        Made as directed- easy to follow, healthy, and delicious!

        Love your recipes.
        I’m (part) Ukrainian, too!
        Hard working but don’t waste effort on cooking when you don’t need to. Prioritize your energy and keep clean up simple!

        1. Hi Kaci. This recipe calls for 2 large zucchini. You add the zucchini at the end, so you can always add more or less depending on your preference. Hope that helps.

      61. 5 stars
        Soo Good! I made this last night and all I can say is that it will be going into my regular menu rotation. My picky wife took some of the meat and made traditional taco’s for her meal, but after she snuck a bite of the zucchini dish and guess what she is having for lunch today at work! The only change I made was i omitted the corn and used canned chicken breast. Thank you Olena!

      62. 5 stars
        Love this recipe. Used thin sliced pork tenderloin this time. Is there any way to save recipes other than printing them? I don’t have a working printer.

        1. Hi Allie. There are a few options for saving recipes. At the top of the recipe, you should see a “Save” icon in black, this will save the recipe in pinterest for you. You can also bookmark the link or save the link to your desktop. I have even heard of people making their own online cookbooks with their favorite recipes. Hope this helps.

      63. 5 stars
        DELICIOUS!!!!!!!!!!!! It is one of the best tex mex recipe i have tried. Got to use our bountiful zucchini from our garden. Today, i am going to try your zucchini lasagna recipe. Love your NOTES and SUGGESTIONS. I find them extremely useful. I still have a lot of your recipes to try. Thanks so much…I need a dependable website for excellent recipes. THANK YOU SO MUCH!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

      64. 5 stars
        This was REALLY good! Followed the recipe exactly and served it over cilantro lime rice. Makes enough to feed like 4 adults….which worked out great bc I happily ate leftovers for lunch! This recipe will go into our regular rotation for sure!

        1. Love hearing this! Thanks for taking the time to leave such an awesome review Sabrina! Cilantro Lime rice would pair so well with this!

      65. 5 stars
        Made this tonight for dinner. It was really delicious. Zucchini, onion, garlic and bell pepper all from our garden. Definite a keeper recipe!!!

      66. 5 stars
        My family loves this healthy and delicious recipe, and it’s a great way to use squash and zucchini from our garden.

      67. 5 stars
        I made this for dinner tonight and it was a hit! I keep coming back to your site as my family loves how healthy these recipes are!!! Thank you!

      68. 4 stars
        This meal is delicious. I personally enjoyed it with some tortilla chips for added crunch. I love how colorful it is! My husband requested I make it again (his portion I left out the black beans). The kids (1 and 3) also ate it! However, “30 minutes” is a ridiculous underestimate of the actual timeframe to prepare this dish from scratch. I use the timeframe to get an idea of how much time to set aside to get dinner ready on time. If you do as well, notice it’s calling for already cut chicken, zucchini, bell peppers, etc. The first time I made this dinner was very late. I have added this into our meal rotation.

      69. 5 stars
        Super, super, super delicious. My husband and I are so happy we found this recipe. With our garden full of zucchini, this has become one of our favorite ways to use it. Thank you !!!

      70. 5 stars
        Made recipe exactly as is and it was delicious.. Even my daughter who does not care for bell peppers loved it. Will definitely make again.

      71. 5 stars
        We absolutely loved this! It came out a little dry so I added V-8 juice. Will definitely be making this a lot! I’m so grateful that I happened to come across your website recently. I’ve already tried 3 of your recipes and am looking forward to trying many more! Thank you so much for sharing your healthy food recipes!

      72. 5 stars
        This was really tasty!! I used a can of fire roasted tomatoes but the rest was exactly the same….oh wait…I added ALL of the cheese (2 cups) LOL. Served with rice. Hubs said it was good, but too many veges (insert eye roll). If I make again I will probably just use 1 green pepper so everyone will be happy ?

      73. How many servings and what size is the serving? I am on WW and would like to know to calculate my points when I make this tonight.

      74. 5 stars
        This recipe was amazing! I have been desparately trying to use up the million zucchini I received in my CSA box and this was perfect as is, no adjustments needed. Recipes are generally hard to impress me without tweaks, so kudos to you!

      75. 5 stars
        Delicious… I used my Mexican seasoning I had on hand and instead of adding cheese at the end I put in some chicken broth and sour cream to make a light sauce. Super yummy!!!

      76. 5 stars
        One of my favorite recipes, I make it all the time. It’s quick and easy and is great for leftovers/meal prep too!

      77. 5 stars
        Wonderful meal. Easy to prepare and the family, including 1-year old granddaughter, loved it! This will be added to our monthly meal plan for sure.

      78. 5 stars
        This was great! Love the one-pot meal and stove top cooking during hot summer months. I served it over brown rice and my husband really liked it. Will definitely repeat this one!

      79. 5 stars
        DELICIOUS, but that’s not all! It’s also healthy and low-carb! This recipe is going into my regular rotation – I don’t know how I’ve lived without it all these years! It’s THAT GOOD.

      80. 5 stars
        I was trying to find a recipe that would allow me to get rid of the overload of zucchini from my friend’s garden that he gave me. I made this dish for my family and served it over white rice… oh my goodness was it easy to make and very tasty!

      81. 5 stars
        ok, by far the best recipe I have ever tried from the internet. I added zucchini, right at the end and cooked for 5 min to make sure it has a bite. Thank you for sharing this one with us. So delicious!

      82. 5 stars
        I made this for dinner tonight. I added some fresh mushrooms to the veggies. Also I didn’t have a can of diced tomatoes so I added in some halved cherry tomatoes. We really enjoyed it and it was super easy. Had some rice with it to.

      83. 5 stars
        Excellent! We did sub the black beans with red beans and rotel for the can tomatoes but this was more of a what’s in the pantry decision. lol. Hope you don’t mind but a photo of our delicious masterpiece and a link to your page was posted on my Facebook page. Definitely will make again … and again … and again …

        1. That’s great Ret. Thanks for taking the time to share your positive feedback on my site and on your facebook page!

      84. 5 stars
        Sorry, Olena—my previous question was a silly one. I didn’t read the whole thing. Of course it won’t freeze well! Thanks for the wonderful recipe. I’ll be following you for more ideas.

      85. 5 stars
        This is delicious! I’ve actually made it twice now because I’m always looking for ways to add more veggies to our meals, and this certainly does that. Do you think it would freeze well? There are only two of us at home now, and I like to split large recipes and freeze part for later.

      86. 5 stars
        Couldn’t believe how delicious this turned out! My whole family is in love with it! Some even asked for the recipe. Thank you so much!

      87. 5 stars
        This a wonderful, one-dish meal. So many veggies. My family LOVED it and I shall be making it regularly.

        1. 5 stars
          I made this for dinner and it is absolutely delicious!! We loved it! I made it exactly as directions said!

      88. 5 stars
        We absolutely LOVED this recipe! We’ve made it every week since the first time. My son asked for 3 helpings!

      89. 5 stars
        This was a hit in our household! Hubby and daughter absolutely loved it!! I’ll definitely be making this more often!

      90. 5 stars
        So good! I added more taco seasoning and that’s the only modification I made. Turned out so incredibly good. Thank you for sharing this recipe.

      91. 5 stars
        This was excellent! My family loved it! No tweaks made! I so appreciate the recommendation to cook the zucchini JUST as stated in the recipe because it came out perfect. No watery dinner for us! = )

      92. 5 stars
        Delicious! Hubby And I loved it. I changed the seasoning by increasing the taco seasoning to 2 tablespoons and it was perfect for our taste. I mixed the seasonings all together and added nearly half to the raw chicken and the rest when all the veggies were in the pan. The recipe made so much that I had to use my paella pan! With rice I bet I could serve 8-10. Wonderful dish! Will make it without chicken occasionally for Meatless Monday.

      93. 5 stars
        I made this and I’m very pleased!! I used marinara because I didn’t have canned tomatoes. No bell pepper either. This turned out and made plenty for left overs!!!

      94. 5 stars
        Loved it! I added a can of pinto beans drained and used olive oil. I made the homemade taco seasoning! Nice!

      95. 5 stars
        I was skeptical but this was fantastic! made with a small tub of shredded rotisserie chicken i bought at the store and zucchini/peppers from our garden. used hydrated minced onion since i didn’t have an onion handy and skipped the corn & beans since we are keto, did a can of rotel for the diced tomatoes and just a little leftover salsa from the fridge. next time i’d add more cumin/taco mix since we like spicy or maybe a few dashes of hot suace, but the flavor was great, it was super easy & my husband polished off the pan & requested that I make it again soon! A fast family hit and so healthy too <3

      96. 5 stars
        Delicious! I made this without chicken or peppers because I didn’t have any in the house! Will make this again, keeping it meat free but adding the peppers. It was amazingly delicious!

        1. Yay! I was looking to see if anyone made it omitting the chicken. Did you add extra beans or anything to make up for it?

      97. 4 stars
        This dish was super tasty. I may have put too many vegetables in it compared to the amount of spices that were called for. I think next time, I’ll add a little more taco seasoning and cumin. I also didn’t realize how much it made however that is a good thing because I have more than enough for lunches.

      98. 5 stars
        Just made this with zucchini, cilantro and chives (in place of green onion) from my garden. It is delicious!!!

      99. 5 stars
        We loved it! Hubby even ate three helpings! I read the comments and added the zucchini part way through the 10 minute cooking. It was perfect! I didn’t have any cilantro, but would have liked the added flavor. Next time. We like things hot, so I added a little Sriracha sauce at the end. I served it with a side of brown rice and corn bread. Hubby said it was definitely a keeper!

      100. 5 stars
        I made it and it was delicious. My husband had seconds and left overs. I didnt have black beans but I added a can of diced green chili. yummmy. this is going into my recipe book:-) thank you for sharing

      101. 5 stars
        My family loved this! I only have a 12-inch skillet so I only used about 3/4 onion,1 and 1/2 zucchini, and one red bell pepper. It wouldn’t have all fit otherwise. But oh my, it was good. Some of us had some corn tortillas with it and the rest had tortilla chips. We will definitely make it again sometime. Great way to get the kids to eat veggies!

      102. 5 stars
        Very tasty! I had to cook it a little more so that the zucchini was soft enough for relatives with dentures, but it turned out like stew. We really liked it

      103. 4 stars
        Tastes amazing! Do you have a gas stove or electric stove? I’ve followed the recipe exactly 3 times now and it’s been watery every time. When I cover it and cook it for 10 minutes it hardly even cooks the zucchini and there’s still a bunch of water in it. Maybe I’ll try draining the canned tomatoes?

        1. Hi Brett. I have an electric stove. I am not sure why it is turning out so watery for you. If the zucchini is cooked too long it will release more water. I suppose you could try draining some of the liquid from the canned tomatoes. Let me know how that works out for you.

      104. 5 stars
        We really enjoyed this recipe! So quick, easy, delicious, and healthy too!

        Does anyone know how many Weight Watchers Blue points a serving would be?

        1. On blue, only the cheese would have points. You could portion out the cheese and add it once you have your portion in your bowl. It will still melt nicely.

      105. 5 stars
        I have zucchini coming out of my ears, or rather my garden, and your recipe is one of the best ways to use some of it! It’s VERY tasty and my husband and I love it. (We’re empty nesters) We are both of Ukrainian descent (first generation in US) and my mom used to cook the way you have described your style of cooking – fresh and healthy. I still make a lot of her recipes. Love your salads as well! Dyakou!!

      106. 5 stars
        This was so good Olena. We love dinners like this all in one pan, just without cilantro (can’t stand it).

      107. 5 stars
        This was amazing! I forgot to add the cilantro which most likely would have enhanced but I did add slices of avocado on top when I served and my family of four gobbled it up.

      108. 5 stars
        Will make again! I didn’t have cumin and just added some more paprika and chili powder to the homemade taco seasoning. Absolutely delicious!

      109. 5 stars
        Ive made this recipe twice now. My husband and I love it! Can’t wait to explore the rest of your recipes!

      110. 5 stars
        Great dish. I added an extra teaspoon of the taco seasoning. My husband and I enjoyed this dish. We eat a lot of Tex-Mex meals and will definitely add this to our recipe book. Thank you for dharing

      111. 5 stars
        This recipe is so amazing!! I am not a leftover person, but with this recipe I look forward to the leftovers. I tweaked it slightly by adding a can of corn instead of a cup, and also by using an entire packet of McCormick taco seasoning. I also diced up two jalapeños and added that for some spice! We also made it into tacos and it was amazing! I have some picky eaters in my house, so healthy tacos satisfied everyone’s cravings! I had to send this recipe to my mom to try for herself! I will definitely be making this again and again!

      112. 5 stars
        If I could rate this higher, I would. I am a very picky eater – BUT this is amazingly delicious. Thank you Olena.

      113. 5 stars
        I’m trying to get my family to eat healthy. This dish was everything! My husband and kids loved it.

      114. 5 stars
        I like to freeze the leftovers in single-size quantities. I then re-heat them over a skillet and add some egg whites for a super-easy, healthy breakfast scramble!

      115. 5 stars
        Loved it! I followed the recipe and it was delicious. Served it over rice as suggested and then served it separately with taco chip. Both ways were great.
        I’ll definitely make it again.

        1. I was wondering the same or ground turkey. Did you end up trying the ground chicken? How was it and how much did you use?

      116. 5 stars
        Really delicious! I used more chicken than the recipe called for and used the whole bag of frozen corn. Otherwise, I followed the recipe as given. Hubby loved it and I’m sure we will be making it again. Thank you!

      117. 5 stars
        I love trying new food ideas, and my fiance was very impressed with this one. The kids loved the cheese hahaha. I will definitely be making it again.

      118. 5 stars
        I just made this dish and even my 11 year old niece agreed that it was yummy! Thank you and continue to inspire with your fabulous recipes.

      119. 5 stars
        I’m not a cook by any means, this was delicious even though mine didn’t end up looking like the picture. Only thing I think would change the next time is make it with shredded chicken. Very good!

      120. 5 stars
        Really good. Left out the zucchini. Son-in-law does not like. Slow cooked the chicken and shredded. Cooked veggies together (added spices) then combine with the chicken in glass dish. Cooked in oven for 20 minutes then sprinkled pepper jack cheese on top. Will definitely make it again.

      121. 5 stars
        We felt the need to add approx 1/2 more of the seasonings and added 1/4 tsp of crushed red peppers. We like chicken breasts & thighs, so I left the pieces whole while cooking (until almost done) and placed back on top the vegetables. Als, after I put the cheese on, I put it in the oven on broil for 3 minutes and sprinkled the cilantro on top. Delicious!!!

      122. 5 stars
        This is a great low calorie, flavorful dinner. We ate it tonight and really enjoyed it. I used the recipe as it is and found it to be great! Thanks for this healthy, veggie filled recipe.

          1. 5 stars
            This dish is delicious. We made two batches one with the chicken and cheese and another vegan dish. We substituted the chicken with tofu and removed the cheese. My vegan kids loved it too! Looking forward to making more of your recipes

      123. 5 stars
        All of your recipes make me so hungry. I really appreciate how healthy they are. I plan to make several this coming week.

      124. 5 stars
        I work with I work with mentally challenged individuals the young man I work with really enjoys Hands-On cooking and very much enjoyed the recipe when it was done thank you so much

      125. 5 stars
        Super delicious & easy to make. My whole family enjoyed it (:
        I actually wrapped it in a burrito & that was excellent. Healthy & didn’t feel heavy in my stomach

      126. 5 stars
        Yummy and easy recipe. I served it over brown rice. My son who is a very picky eater gobbled it up. I will definitely make this again.

      127. 5 stars
        My dad is not one to enjoy eating veggies, so he was very surprised at how much he liked it. My mom requested that I make it again less than 1 week later! I love how many different veggies are incorporated and how good it tastes while still being healthy. We used salsa instead of canned tomatoes for a little extra flavor. So good!

      128. 5 stars
        This was delicious! We topped it with a little fresh lime juice and it was awesome! We made one with chicken and one without (vegetarian I. The house too!). Both were great and a huge hit!! We served ours with whole wheat couscous.

      129. 5 stars
        It smelled wonderful, it tasted so good!
        Both my toddlers Cleared their plates !
        Thank you

      130. 5 stars
        Delicious! Just happened upon this recipe & it has become a favorite!
        Love all the flavors & the wonderful aroma the food cooking has is so comforting….esp knowing what’s for dinner is knock your socks off yummy & nutritious too! Win-win! <3
        Since it's just us empty nesting now, will try freezing some for later. Hope that it tastes as good on the backside, coz I KNOW it tastes as good or better the next day . 🙂
        Thank you for sharing this yummy recipe.

      131. 5 stars
        I have made this recipe several times. Easy, used items in the pantry, makes plenty and leftovers are even better!!!

      132. 3 stars
        Not sure what happened to mine but it ended up being watery and was more so like a soup. Still tasty though!

      133. 5 stars
        So yummy!! We added hot sauce for some extra flavor at the end. Definitely would eat over something like brown rice as the zucchini releases a bit of liquid. Will be making in the future for sure!!

      134. I’m excited to make this recipe, but I’m curious where all the sodium is coming from?! Can someone help me out here?

      135. 5 stars
        This is a great tasting, healthy recipe. We make it with a little more taco seasoning and use cauliflower rice to keep it low carb.

      136. 4 stars
        I made this recipe. It did turn out tasty! The family liked it. We like spicy so I added red chili flake. Serves this over brown rice with Taco sauce. To make it more individualized I didn’t melt cheese on top I let the family add there own cheese along with the green onions and cilantro.

      137. 4 stars
        I added mushrooms and didn’t measure the taco seasoning. I just sprinkled it over it until it seemed about right. It was healthy and delicious.

      138. 5 stars
        My husband is not a chicken fan, and rarely eats anything with chicken in it. He loved this dish! The whole family did. It was so full of flavor, and quick and easy to make. I will definitely be making this one again!

      139. 5 stars
        This was such a great dinner! I used all my chicken for chicken pesto sandwiches but I had bought canned chicken as a backup. I’ve never used it before but we use canned tuna so I used it in this recipe. It worked great and saved a lot of time and prep work. We served this over brown rice! Delicious!

      140. I’m just curious what makes the cholesterol so high? Asking for my mom because she has to watch hers. This recipe sounds amazing though!

      141. 5 stars
        I just made it and Oh MY!! It turned out better then I expected. The only thing I did different was add rotel instead of diced can of tomatoes, and I added some grape tomatoes. Everything else exact recipe. Thanks for this one

      142. 5 stars
        This was easy and tasty. I didnt have the black beans and I only used one pepper but double the corn. I had salsa and sour cream on the side of mine. My husband by and granddaughter liked it. This is a keeper!

        1. 5 stars
          This was easy and tasty. I didnt have the black beans and I only used one pepper but double the corn. I had salsa and sour cream on the side of mine. My husband by and granddaughter liked it. This is a keeper!

      143. 5 stars
        I just made this and apart from halving some of the ingredients because there are only two of us, this was really delicious. It will definitely go into my regular dinner menu ideas. Thank you.

      144. Great recipe, wish my zucchini was cooked a little more, and I would replace some of the tomatoes with a can of ROTEL for some extra flavor, but besides that awesome and SO filling!!

      145. 5 stars
        This was super easy to make and easy to make adjustments according to your tastes. It was yummy and everyone liked it!

      146. 5 stars
        I’ve made this a half dozen times and my family loves it. I did put the chicken in the pressure cooker once to see how it would turn out. I was told not to do that again. Haha. The flavor was still fantastic. It turned out to be a texture issue. This is one of our faves.

      147. 5 stars
        I made this last night and the whole family loved it!
        I did make a few tweaks, but pretty minor ones. I doubled the garlic, and at *least* doubled the cumin and taco seasoning (I just kept adding more until it tasted “right”). Used a bit more salt than it called for too. We live in Texas though so we like things salty & spicy, haha!
        This is a 5 star dish. Will be making it regularly from now on!

      148. 5 stars
        I did tweak it a little bit by seasoning the chicken with my usual seasonings. But overall… WOW. This was a Great and simple recipe, the whole family loved it.
        Thank you so much!

      149. 5 stars
        This is my favourite, go-to, healthy, tasty recipe, and love that it can be made in one pot! Thank you so much for sharing it. I also really appreciate that you shared the Nutrition facts.

      150. 5 stars
        This was delish! The cilantro sure made the flavours pop. I don’t really like zucchini- can omit and just add more peppers.
        This is in my regular rotation now.
        Thanks for the recipe!

      151. I made this recipe in hopes that it would do it right but there was soooo much water in my skillet from the chicken/veggies. I don’t know if it turned out how it’s supposed to. I followed every step to the T!

      152. 5 stars
        Soooo delicious! I used olive oil, fire roasted diced tomatoes instead of plain and maybe a little extra taco seasoning, but otherwise followed the recipe exactly. It’s even great without cheese if you want to save a few calories. Definitely a keeper!

      153. Hi, are the diced tomatoes getting drained first? Don’t want to make it soggy, but not seeing it say to drain, so just want to be sure before I attempt it. Thanks!

      154. 5 stars
        It was so easy! I had all the ingredients in my fridge so I didn’t even have to make a special trip! The food was delicious!!!! We ate it with a small serving of quinoa and sliced avocado!

      155. 5 stars
        I love your recipes!!! This turned out great!!! I made a double recipe because we all love low carb. I added mushrooms and additional Mexican seasonings and it was awesome ??❤️

      156. 5 stars
        Wow- so full of flavor!! Love your recipes because you use lots of veggies and other healthy ingredients. This is a keeper, thanks for sharing!!

      157. 5 stars
        I made this recipe and it was a HIT. My husband wanted me to make if for dinner the following night. Even my daughter that is not into eating veggies love it. I will be trying different recipes and will keep you posted how the turn out

      158. 5 stars
        This was amazing! I took out the chicken only because I was looking for a veggie side dish and it was phenomenal. I’ll be making it again and again!!

      159. Can’t wait to try this recipe! I am restricting dairy for the time being – any suggesting for replacing the cheese? Thanks!

      160. 5 stars
        Oh my goodness!!!! I didn’t have any cumin so I just doubled down on taco mix! This is absolutely the best healthy recipe I have ever had! OH YEAH! Thank You so much for posting this recipe! I’m not sure how it tastes with cumin, but if it is any better than this I would be surprised! Thanks Again!

      161. 5 stars
        Loved this recipe I made for my adult children. Did make a few changes to “UP” the Mexican flavors. I used about 1 Tablespoon of Taco seasoning – 1 tsp sprinkled on the chicken before sauteing it; and the other 2 tsps. added to the liquid with the diced tomatoes. I used Colby-jack cheese, one green and one red pepper to increase color interest, cut the raw chicken into long narrow strips, and sliced the zucchini into rounds on a mandolin; all to increase visual interest in the dish. The dis h was a hit with all! 🙂
        Will make again for sure.

        Prep time was more like 10 to 12 minutes – still relatively quick

      162. 5 stars
        Me and my daughter cooked it this evening and typically when a healthy recipe says serves 6 it means 3 so I doubled it. thank goodness it was a hit with the wife and the other kids cause there’s plenty of leftovers. Now I just have to figure out how to heat me some up on the job site from the heat of the welding machine engine. ?

        1. I’m so glad you enjoyed it, Vincent! Thank you for the wonderful review! Bring in a stainless steel thermos? Place glass container nearby the heat? 🙂

      163. 5 stars
        Trying to cut carbs in the New Year and thought it would be tough – but with recipes like this – it isn’t! We found this easy to make and super tasty. We didn’t have much for leftovers so that must be saying something about how much we liked it!

      164. 5 stars
        We made this the other night and it was delicious! We had plenty of leftovers so I ate it again the next day. Kids loved it too! This is one of our favorite new meals now 🙂
        Ours turned out a little watery as well but it’s probably the extra zucchini I added, we love zucchini, after it cooled down it did thicken up more. We served over rice and it was delicious.

        1. That is the best when kids (& the rest of the family) love what we moms make. That’s so great! Over rice that’s how we do as well. 🙂

      165. 5 stars
        This is a really good and relatively easy recipe! I’m not sure what I did wrong as I tried following the measurements by the dot but felt it came out a bit watery and not savoury enough? However we had it with some sriracha,fresh cilantro and spring onions,and yoghurt on the side and WE LOVED IT! IT IS A KEEPER RECIPE!
        I randomly discovered your blog but I already love it! As a mom and wife, I can really appreciate ready meal recipes that can also be freezer for later. I’m just cooking the one pot enchiladas ATM actually and is already looking great! Thank you so much for sharing your lovely recipes! Yum!!
        Ps. Have you got any recipe that could utilise green Thai chili paste, I have half a jar that don’t want to waste?

      166. 5 stars
        Loved it. Just made it tonight. Something healthy for the New Year. We made soft tacos out of it and had taco rice on the side. Brown rice would of been healthier but, out of that tonight Big portion with left overs. On the list to continue to make.

      167. 4 stars
        It was pretty good but the prep time needs to be adjusted to say 30-45 minutes. I was hoping to whip this up in a half hour and it took me an hour and a half to chop everything up and cook it.

        1. I had to chop the zucchini and garlic but, I opted for buying containers at walmart with already chopped red and green peppers and onions. I paid 2.78 for each container but, it did cut down the time and I didn’t have to cry chopping up that onion!

      168. 5 stars
        Just made this delicious recipe the whole family loved it there was nothing left! I could eat it with or without the chicken. Will definitely be adding it to our family menu!

      169. 5 stars
        Great recipe! I made this once exactly as written and it was awesome. The second time I decided halfway through that I wanted to make it into a quick enchilada soup, so after cooking the onion, bell pepper, and chicken, I added the rest of the veggies plus about 3 cups of low sodium chicken broth, 6 oz of cream cheese and a couple tablespoons of tomato paste, let it boil to thicken up and then simmered for about 15 minutes, spooned into bowls and topped with the cheese and a little sour cream and fresh cilantro – it was delicious both ways!

      170. 5 stars
        This is the first recipe I’ve tried from this site and it was DELICIOUS!! My wife and two young daughters loved it as well! So glad I stumbled across this site and am looking forward to trying more recipes from Olena ASAP!!


      171. 5 stars
        OMG. This recipe is amazing! My husband and I, along with our little 2.5 year old girl, are on a road to healthy eating, and to be honest , I dont know much about cooking healthy meals other than your usual salad. So today before I left work I quickly googled “healthy dinner ideas” and decided to click on this website. Best choice of my day! The recipe was easy to make since I had most of the ingredients at home already. My husband liked it so much that he asked me how I found out about it. Needless to say my little girl ate it without a problem as well. I’m so glad I stumbled into your website and will be sure to come back for more dinner ideas!

      172. 5 stars
        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!!

          1. 5 stars
            Yum!! I made this for dinner tonight and my mom wanted to know where I got this idea! I made some quinoa to go with it and it’s just a wonderful comforting meal. This will definitely go into our rotation, I love meals that give me plenty of leftovers!

      173. 5 stars
        I made this for dinner a couple of nights ago & it was a big hit. Will definitely be making it again

      174. 5 stars
        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.

        1. 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!

      175. 5 stars
        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. I’m trying this recipe tomorrow!! Super excited!! But I’m wondering, is this a dish that freezes well after being cooked?

            1. 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.

            2. 5 stars
              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. 5 stars
          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.

      176. 5 stars
        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.

      177. 5 stars
        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.

      178. 4 stars
        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.

      179. 4 stars
        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.

      180. 5 stars
        Enjoyed this dish the first day, added more corn while reheating it the second and third days. Makes more than enough for three meals for two people. Used it as burrito filling with sour cream and taco sauce. Delish! Will definitely be making this again and again.

      181. 5 stars
        My family (and our neighbors) absolutely loved this meal! My husband loves spicy foods so I might add a little extra spice for him next time. 🙂

      182. 5 stars
        I love this recipe! I followed exactly as written and it turned out perfectly. I particularly like that it’s a one pot meal. The bonus is that it’s healthy! I will definitely make again and I look forward to more of your recipes.

      183. 5 stars
        I came across your site today and reviewed all of the recipes that you posted.
        I made this one tonight, as the recipe was written, no changes or additions and it was AMAZING! Thank you so much for sharing.
        I am looking forward to the next one of your recipes to make!

        1. Awe, you are so welcome! So happy to hear you are enjoying my recipes! Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great weekend!

      184. 5 stars
        Very good. I didn’t have taco seasoning so I put in a couple jalapeños and Tapito hot sauce. That added a bit of a kick. Mi esposo liked it a lot. I will make it again for the rest of the family this next weekend.
        I just found your website today.

        1. Fantastic! Glad you enjoyed the recipe! Welcome.:)
          Please don’t be shy to leave me a comment with a star review once you make any recipe. Have a great week!

      185. 5 stars
        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!

      186. 5 stars
        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!

      187. 5 stars
        I love skillet meals, especially ones filled with lots of veggies, and this one was so good! Whole family enjoyed it, definitely a keeper!

      188. 5 stars
        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!!!

      189. 5 stars
        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!

      190. 5 stars
        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 🙂

      191. 5 stars
        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!

      192. 5 stars
        We love this!!! Flavors are so good together. I can’t wait to try more of your recipes. Thanks!

      193. 5 stars
        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 ?

      194. 5 stars
        REALLY good recipe, good for beginners and a really good meal health-wise too! Tastes really yummy in wraps

      195. 5 stars
        THIS WAS FANTASTIC!!!! Hubby and kids LOVED IT!!! I used Trader Joe’s Chunky Salsa, instead of can diced tomatoes! Put it over riced cauliflower for Hubs and I, and Orzo pasta for the kids. So versatile, next time gonna throw in some broccoli florets, mushrooms, etc. ONE-POT WONDERS ARE THE BOMB!!!!
        Wow, I’m so glad I found you!! I have an awesome pic, not sure where to post it!! Gonna do the ground turkey/zucchini next! Thanks so much! 🙂

        1. You are so welcome, Kathy!!! The best place to post is on Instagram and tag me #ifoodreal or @ifoodreal. Glad you found me and are enjoying the healthy recipes.

      196. 5 stars
        Quick, healthy, easy, and tasty everything I look for in a weeknight meal. I sometimes use salsa in place of the diced tomatoes to round out the flavor and give it a little more spiciness.

      197. 5 stars
        I made this for dinner last night and it was delicious! I added yellow squash and may add mushrooms and/or spinach in the future. It will now be added as a go-to meal for my family.

      198. 5 stars
        I came across this recipe googling “healthy recipes”. Love it!!! And it was a hit with my husband, who thinks most healthy dinners are too bland. I added a little more TexMex cheese, but otherwise stuck to the recipe. Can’t wait to have the leftovers (there was plenty)!

        1. Yay! Healthy food is not bland. If we don’t go from one extreme of junk food that kills our taste buds to plain rice, chicken and broccoli in meal prep containers weighed in, we can eat all this healthy and delicious food that’s called real food and be healthy!:) Please pass my personal 2019 message to him.:) So happy you found me!

      199. 5 stars
        Delicious! The whole family gobbled it up and asked for seconds. Made enough for leftovers as well. Will be part of our regular rotation.

      200. 5 stars
        Love this meal. Found it looking for a recipe to use up some chicken and zucchini. This is now a family favourite – so tasty, nutritious and filling! It’s also so easy to put together. A bonus for a busy Mum.

      201. 5 stars
        My sister made this last week and it was awesome! I want to make it tonight, can I do this in the crockpot? maybe by adding the fresh veggies in later and adding rice?

      202. 5 stars
        This was so amazing. I had to use chili powder instead of cumin and while it was tasty, I am sure The original recipe with cumin is even better! My picky eaters loved it and I now have lunch for the next two days!

        1. I don’t think your eaters are that picky, Anne.:) I’m sure it tasted amazing with chili powder, maybe 5% less flavourful than with cumin.:) Great job!

      203. Im confused on the calories. Ive put it into myfitnesspal as a recipe and im coming up with 419 calories per serving (1/6). Why is my number almost double yours??

        1. Hi Christy. I can’t answer this question. I put calories calculated in spark people calculator for general guideline only. I do not count calories myself.

      204. 5 stars
        This was SO SO GOOD!!!!!! The leftovers were even better! The only thing wrong with it is that it’s already gone and I should have made double!

      205. I’m making this for dinner tonight. It looks delicious and the house smells amazing! Always looking for good, healthy dinners that i can make for my lunches as well. I’ve given up sugar so anything with so much yummy flavor is a godsend! ?

        1. Yes. Me too! I always try to make large dinner for lunch leftovers since we barely eat sandwiches.
          Good for you. I have given up sugar too lately. Trying to slim down. I made trail cookies today all naturally sweetened. I will post soon.

      206. 5 stars
        I was looking for some healthy recipe ideas and ran across your website. We LOVE this one and make it often; I have also shared it with friends. Thank you!

      207. 5 stars
        Made this recipe tonight and it was a major hit! I left out the cilantro and used only one bell pepper, but it was still delicious. Thanks for sharing! I have it pinned so that I can make it again and share with my family and friends 🙂

      208. Kind of a silly question…But is the chicken already cooked before you add it to the pan? Or are you cooking it IN the skillet? Thanks!

      209. 5 stars
        I have a friend who just had surgery and her doctor is keeping her to a high protein, high veggie diet. I made this for her last night and it was exactly what she needed. Everyone else has been bringing her heavy dishes and she was so relieved when I brought this because it was clean and delicious! We fed 4 ladies and I still have enough for lunch today, it is perfect!

      210. 5 stars
        Thank you so very much for your recipes. I am making this again tonight. I’ve made it several times already these past few months. The family adores it! And they don’t think it’s “healthy” but little do they know, they are eating well. Thanks for sharing your marvelous creations with us!

      211. Its looks so good I am going to try it next month so I can get the stuff I need. Can you add sour cream and avocado with it also and the end when serving it.

      212. So excited to try this. I’m skipping the corn and beans to lower the carbs and adding avocado. So looking forward to this new recipe.

        1. I would say no. Frozen zucchini doesn’t taste good, in my opinion. You can try though but the texture becomes like a cotton pad. Not good if you ask me.

      213. Your instructions say to bring to a boil but there is no liquid in your ingredients. Do you drain the can of tomatoes or is that the liquid that you’d be boiling? I’m planning to make this for dinner tomorrow. Looking forward to trying it!

      214. I made this dish tonight and the 1 cup of cilantro ruined it. I was so looking forward to all the flavors but was disappointed with the overpowering taste of cilantro. 🙁

        1. Feel free to adjust cilantro to your personal taste.:) I love fresh herbs. To me 1 cup for such a big casserole is perfect. But everyone is different. An easy fix.

      215. Making this for my carnivore boyfriend tonight! Hoping the cheese and chicken will distract him from all the healthy veggies 🙂

      216. 5 stars
        I recently found your blog and LOVE it. Your recipes are wonderful. Simple, delicious, without all the added crap we don’t need and really don’t miss. 🙂 I completely agree with your view on dairy. Moderation is key. I learned this lesson when my babies had mild allergies, yep both of them, and I was breastfeeding so I couldn’t have ANY dairy. And I was HEAVY dairy prior to that. The only thing I truly missed was… CHEESE. There are no good replacements. I no longer haphazardly add it to everything though. Now, I make it count. If there is cheese in my dish it truly needs to add something. Thank you for your recipes. They have made several great additions to my supper table and my husband loves them too!

        1. Hi Debbie. Well, thank you! I’m blushing. I agree with you – there are no good replacements for cheese. All that vegan cheese is not good either, full of cr@p, unfortunately. I tried, nope. I realized what dairy is when I started drinking whey protein and my skin would go nuts. I googled and I learnt a lot about dairy. Nope, thanks. Just a little bit and organic. Glad you enjoy my stupidly simple recipes.:)

        1. Thanks, Shashi! What kids do not love cheese?! I know. I used to buy those humongous bags of cheese and freeze it. My kids love cheese strings and Baby Bel. I wish it didn’t exist or at least was available in organic variation. I truly hate Baby Bel LOL. I buy it occasionally but waaaaaaay less than even a year ago.

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