Description
This Tex Mex Chicken and Zucchini Recipe is a flavorful combination of tender chicken, zucchini, bell peppers, and black beans cooked in a savory taco seasoning and cumin-infused sauce, topped with melted cheese, green onions, and cilantro.
Ingredients
Scale
Main Ingredients:
-
- 1 lb 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 tbsp oil, for frying
- 14 oz can low sodium black beans, drained & rinsed
- 14 oz can low sodium diced tomatoes, not drained
- 1 tsp store bought or homemade taco seasoning
- 1 tbsp cumin, divided
Seasonings:
-
- 1 tsp salt
- Ground black pepper, to taste
Toppings:
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, chopped
- 1/2 cup cilantro, chopped
Instructions
- Prep the Ingredients: Cut the chicken, dice the zucchini, chop the bell peppers, onion, and garlic.
- Cook the Chicken: In a large skillet, heat oil and cook chicken until browned.
- Add Vegetables: Add zucchini, bell peppers, onion, and garlic. Cook until vegetables are tender.
- Season and Simmer: Stir in corn, black beans, diced tomatoes, taco seasoning, cumin, salt, and pepper. Simmer for flavors to meld.
- Add Cheese and Serve: Sprinkle shredded cheese on top and let it melt. Garnish with green onions and cilantro before serving.
Notes
- You can customize this recipe by adding more vegetables like mushrooms, spinach, or jalapenos.
- Serve with rice, tortillas, or a side salad for a complete meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 80 mg