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. 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.

  2. 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. 🙂

  3. 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.

  4. 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!

  5. 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!

  6. 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!

  7. 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!

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

  9. 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!!!

  10. 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!

  11. 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 🙂

  12. 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!

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

  14. 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 🙂

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