Tex Mex Chicken and Zucchini

A delicious and quick Tex Mex dish featuring chicken, zucchini, and a host of vibrant vegetables.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: Tex Mex

Calories: 400

Main Ingredients

454 g boneless & skinless chicken breasts, cut into 1″ pieces Ensure chicken is cut evenly for even cooking.
2 large zucchini, diced Use fresh zucchini for best flavor.
2 medium bell peppers, chopped Any color of bell pepper can be used.
1 medium onion, finely chopped Adds sweetness to the dish.
3 large garlic cloves, minced Adjust garlic to taste.
1 cup corn, frozen or fresh Adds a sweet crunch.
15 ml oil, for frying Use a neutral oil like canola or vegetable.
397 g low sodium black beans, drained & rinsed Rinsing removes excess sodium.
397 g low sodium diced tomatoes, not drained Adds moisture and flavor.
1 tsp store bought or homemade taco seasoning Adjust seasoning to taste.
1 tbsp cumin, divided Provides a warm, earthy flavor.
1 tsp salt Enhances overall flavor.
1 tsp Ground black pepper, to taste Adjust to personal preference.
1 cup Tex Mex or Colby Jack cheese, shredded Melts beautifully over the dish.
0.5 cup green onions, chopped Garnish for freshness.
0.5 cup cilantro, chopped Adds a fresh, herby finish.

Heat oil in a skillet over medium heat. Add chicken pieces and cook until browned.
Add zucchini, bell peppers, onion, and garlic to the skillet. Cook until vegetables are tender.
Stir in corn, black beans, diced tomatoes, taco seasoning, cumin, salt, and pepper. Cook for an additional 5 minutes.
Sprinkle cheese on top and let it melt before serving. Garnish with green onions and cilantro.

This dish is perfect for meal prep and can easily be customized with your favorite vegetables or spices.