Description
A quick and flavorful one-pan Tex-Mex chicken and zucchini dish loaded with vegetables, black beans, corn, and topped with melted cheese for a healthy, satisfying meal.
Ingredients
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 large zucchini, diced
- 2 medium bell peppers, chopped (any color)
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 cup corn (fresh or frozen)
- 1 (14 oz) can low-sodium black beans, drained and rinsed
- 1 (14 oz) can low-sodium diced tomatoes, undrained
- 1 tsp taco seasoning
- 1 tbsp ground cumin, divided
- 1 tsp salt
- Freshly ground black pepper, to taste
- 1 cup shredded Tex-Mex or Colby Jack cheese
- 1/2 cup chopped green onions, for garnish
- 1/2 cup chopped cilantro, for garnish
Instructions
- Preheat a large, deep skillet over low-medium heat and add 1 tablespoon of olive oil. Swirl to coat the pan.
- Add the finely chopped onion, minced garlic, and chopped bell peppers to the skillet. Sauté for about 3 minutes, stirring occasionally, until they begin to soften.
- Push the cooked vegetables to one side of the skillet. Add the chicken pieces to the other side. Sprinkle the chicken with 1 teaspoon of cumin, salt, and black pepper.
- Cook the chicken for approximately 5 minutes, stirring occasionally, until it’s no longer pink. Ensure the chicken side of the skillet is over direct heat.
- Stir the chicken with the vegetables. Then, add the corn, drained and rinsed black beans, undrained diced tomatoes, diced zucchini, taco seasoning, and the remaining 2 teaspoons of cumin to the skillet.
- Stir all ingredients together, cover the skillet, and continue to cook on low-medium heat for about 10 minutes. It’s important not to overcook the zucchini; it should still appear firm.
- Remove the lid and sprinkle the shredded Tex-Mex or Colby Jack cheese evenly over the chicken and vegetable mixture.
- Cover the skillet again and cook for a few more minutes, or until the cheese has completely melted and is bubbly.
- Garnish generously with chopped green onions and fresh cilantro before serving hot. This dish can be enjoyed on its own or served with brown rice or quinoa.
Notes
- This recipe is naturally gluten-free, but check labels on canned goods and seasonings.
- For a spicier version, add chili powder or fresh jalapeños.
- Leftovers can be stored in the refrigerator for up to 3 days.