by Olena

Tex Mex Chicken and Zucchini

by Olena

5 from 41 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

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Tex Mex Chicken and Zucchini

5 from 41 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.

128 comments on “Tex Mex Chicken and Zucchini

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

  2. 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.

  3. 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.

  4. 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.

  5. 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!

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

  7. 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.

  8. 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?

  9. 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!

  10. 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??

  11. 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!

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