Tex Mex Chicken And Zucchini Recipe are perfect for a hearty, healthy meal. If you love the flavors of chicken and zucchini, you’ll love this Chicken and Zucchini Recipe. This recipe is packed with flavor with a blend of spices. You can make it in a pinch, or with a little prep time. This recipe comes together simply with simple ingredients and no fancy equipment.
Tex Mex Chicken And Zucchini is a delightful summer dish that is perfect for a picnic or potluck. This recipe is simple to follow and can be easily doubled or tripled for a larger gathering. Chicken and zucchini is a healthy alternative to traditional fried chicken recipes, and it is sure to be a hit with your family and friends.
Tex Mex Chicken And Zucchini Recipe are a very simple, yet delicious side dish that is ideal for parties, family dinners, and casual meals. Not only will you enjoy this delectable side dish with little effort, but you’ll also be amazed at the tender, juicy chicken and tender zucchini.
This Tex Mex Chicken And Zucchini Recipe are healthy and flavorful. The chicken is cooked in a flavorful garlic and herb sauce, and the zucchini is roasted to perfection. This dish is perfect for a healthy weeknight meal.
How To Make Tex Mex Chicken And Zucchini
This chicken and zucchini recipe is a great way to use up summer squash. It’s an easy, one-pan meal that’s ready in under 30 minutes. The chicken is cooked until it’s juicy and the zucchini is tender with a slight crunch. Serve this dish with rice or quinoa for a complete meal.
Ingredients
- 1 pound boneless & skinless chicken breasts cut into 1″ pieces
- 2 large zucchini diced
- 2 medium bell peppers chopped
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 1 cup corn frozen or fresh
- 1 tablespoon oil for frying
- 14 oz can low sodium black beans drained & rinsed
- 14 oz can low sodium diced tomatoes not drained
- 1 teaspoon store-bought or homemade taco seasoning
- 1 tablespoon cumin divided
- 1 teaspoon 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
Step By Step Instructions To Make Tex Mex Chicken And Zucchini
Step 1
Stir oil into a large (12-inch) deep skillet over low – medium heat. Continue cooking for 3 minutes, stirring occasionally, adding onion, garlic, and bell pepper.
Step 2
Place the chicken on the side of the skillet and move the vegetables to the other side. Put 1 tsp cumin, salt, and black pepper on top. Occasionally stir the mixture for about five minutes.
Step 3
In a large bowl, combine corn, beans, tomatoes, zucchini, taco seasoning, and the remaining cumin. Cook for 10 minutes on low-medium, stirring occasionally.
Step 4
Place cheese on top, cover, and cook for a few minutes or until cheese has melted. Then sprinkle cilantro and green onions on top.
Step 5
You can serve it hot on its own or with quinoa or brown rice cooked in the Instant Pot. After the cheese has melted, garnish with sour cream, cilantro, and black olives. Crush tortilla chips and sprinkle on top. Sliced avocado can be garnished on low-carb wraps when the filling is used.
Conclusion
We had so much fun coming up with this Tex Mex Chicken and Zucchini Recipe! If you are looking for a quick and easy dinner recipe, this one is sure to please. This summer chicken and zucchini recipe is a wonderfully healthy and flavorful meal that the whole family will enjoy. The ingredient list is short and simple, making it easy to put together on a busy weeknight. We hope you enjoy it!
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Tex Mex Chicken And Zucchini Recipe
Ingredients
- 1 pound boneless & skinless chicken breasts cut into 1″ pieces
- 2 large zucchini diced
- 2 medium bell peppers chopped
- 1 medium onion finely chopped
- 3 large garlic cloves minced
- 1 cup corn frozen or fresh
- 1 tablespoon oil for frying
- 14 oz can low sodium black beans drained & rinsed
- 14 oz can low sodium diced tomatoes not drained
- 1 teaspoon store-bought or homemade taco seasoning
- 1 tablespoon cumin divided
- 1 teaspoon 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
- Stir oil into a large (12-inch) deep skillet over low – medium heat. Continue cooking for 3 minutes, stirring occasionally, adding onion, garlic, and bell pepper.
- Place the chicken on the side of the skillet and move the vegetables to the other side. Put 1 tsp cumin, salt, and black pepper on top. Occasionally stir the mixture for about five minutes.
- In a large bowl, combine corn, beans, tomatoes, zucchini, taco seasoning, and the remaining cumin. Cook for 10 minutes on low-medium, stirring occasionally.
- Place cheese on top, cover, and cook for a few minutes or until cheese has melted. Then sprinkle cilantro and green onions on top.
- You can serve it hot on its own or with quinoa or brown rice cooked in the Instant Pot. After the cheese has melted, garnish with sour cream, cilantro, and black olives. Crush tortilla chips and sprinkle on top. Sliced avocado can be garnished on low-carb wraps when the filling is used.