Sizzling Tex Mex Chicken and Zucchini Delight: A Flavor Fiesta in Every Bite

Indulge in the vibrant symphony of flavors with our Tex Mex Chicken and Zucchini recipe. Bursting with savory chicken, crisp zucchini, and a medley of Tex Mex spices, this dish is not just a meal; it’s a culinary celebration that will tantalize your taste buds. Discover the magic of southwest-inspired goodness that promises a delicious journey for your palate.

In the heart of our home, Tex Mex Chicken and Zucchini has woven itself into the fabric of our family dinners. Picture this: the sizzle of the skillet, the aromatic dance of spices, and the laughter around the table as everyone eagerly anticipates that first savory bite. This recipe isn’t just a dish; it’s a tale of family bonding, creating lasting memories with every shared meal.

Why This Tex Mex Chicken and Zucchini Recipe Shines

• Flavor Explosion: The perfect blend of homemade taco seasoning, cumin, and Tex Mex cheese creates an explosion of flavors that dance on your taste buds.
• Versatility: From standalone hearty meals to garnishing options like sour cream and black olives, this recipe adapts to your preferences.
• Nutrient-Rich Goodness: Packed with protein from chicken, fiber from black beans, and the goodness of fresh vegetables, it’s a wholesome delight.
• Effortless Elegance: Achieve culinary brilliance without the hassle – a one-pan wonder that simplifies cooking and cleaning.

Ingredients:

• 1 lb boneless & skinless chicken breasts, cut into 1″ pieces (454 g)
• 2 large zucchinis, 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 (396 g)
• 14 oz can low sodium diced tomatoes, not drained (396 g)
• 1 tsp store-bought or homemade taco seasoning
• 1 tbsp cumin, divided
• 1 tsp salt
• Ground black pepper to taste
• 1 cup Tex Mex or Colby Jack cheese, shredded (113 g)
• 1/2 cup green onions, chopped
• 1/2 cup cilantro, chopped

Directions:

1. Heat a large (12-inch) deep skillet on low-medium heat and coat with oil. Sauté onion, garlic, and bell pepper for 3 minutes, stirring occasionally.
2. Push vegetables to one side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt, and black pepper. Cook for approximately 5 minutes, stirring occasionally.
3. Add corn, beans, tomatoes, zucchini, taco seasoning, and the remaining cumin. Stir, cover, and cook on low-medium for 10 minutes.
4. Sprinkle with cheese, cover, and cook for a few minutes or until the cheese melts. Top with green onions and cilantro.
5. Serve hot, either on its own or with Instant Pot brown rice or Instant Pot quinoa. Explore garnish options like sour cream, cilantro, black olives, or crushed tortilla chips. Perfect as a filling for low-carb wraps, garnished with sliced avocado.

Notes: Experiment with spice levels to suit your taste, and feel free to customize with your favorite toppings. For a lighter version, consider using lean chicken or turkey. Enjoy the versatility of this dish as leftovers for lunch the next day!