Description
This Tex Mex Chicken and Zucchini recipe is a one-pan skillet dinner loaded with bold spices, sautéed veggies, juicy chicken, and melty cheese. A colorful, wholesome, and quick dinner that comes together in just 30 minutes. Topped with creamy avocado and fresh cilantro, it’s everything a weeknight meal should be easy, satisfying, and full of flavor.
Ingredients
– 1 lb boneless, skinless chicken breast, cut into bite-sized cubes
– 2 medium zucchinis, sliced into half-moons
– 1 cup canned corn, drained
– 1 cup canned black beans, rinsed and drained
– 1 cup chunky salsa (mild or spicy)
– 1 cup shredded Mexican blend cheese
– 1 tbsp olive oil
– 1 tbsp taco seasoning
– 1 avocado, diced
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Optional: lime wedges for serving
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, taco seasoning, salt, and pepper. Cook for 5–6 minutes until golden and cooked through. Remove and set aside.
2. In the same skillet, add zucchini slices with a pinch of salt. Sauté for 4–5 minutes until tender-crisp and lightly browned.
3. Return chicken to the skillet. Add corn, black beans, and salsa. Stir everything together and simmer for 3–4 minutes.
4. Sprinkle cheese evenly over the top. Cover and cook for 2–3 minutes until cheese melts.
5. Top with diced avocado and chopped cilantro. Serve warm with lime wedges, if desired.
Notes
– Don’t overcook the zucchini — it should stay slightly crisp.
– Use fresh salsa for extra flavor, or drain excess liquid if using a jarred version.
– Add cheese just before serving to keep it melty and gooey.
– Avocado should be added at the very end to stay fresh and creamy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Keywords: tex mex chicken and zucchini, chicken skillet recipe, healthy tex mex dinner, zucchini and chicken recipe, one pan dinner, low carb chicken recipe