Calling all veggie lovers!
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We LOVE veggies in our house. This chicken and zucchini Tex Mex skillet is so incredibly easy and mixes a bunch of our favorites! I’ll be planting a zucchini plant in my container garden this year, so we’ll be making this again after I harvest some… and I’m sure a few times in between!
Get Preppin’
There’s a bit to prep in this, so start with chopping your veggies. I used one small onion and 2.5 bell peppers – I had half of a red one leftover so it got tossed in too! You’ll want to dice your zucchini into about 1/2″ pieces. I cheated and used pre-minced garlic, but if you’re mincing fresh garlic you’ll want about 4 cloves. I’m a little ‘extra’ and like to season at just about every step along the way, so I’ll give my veggies a quick bit of salt and pepper.
Cut chicken breasts into bite sized pieces and season with cumin and 1/2 tbsp of taco seasoning.
There are 3 canned ingredients that simplify this Tex Mex skillet even more. Be sure to drain your corn and tomatoes, and drain and rinse the black beans.
Side note: Do you guys have that completely unnecessary thing in your kitchen that you absolutely love? My mom gave me a Rachel Ray ‘garbage bowl’ when I moved into my first apartment. Thanks Mom! It’s moved with me to several homes since then. It’s really just a bowl I use for all of my cooking scraps, but prettier. If you have no idea what i’m talking about, here’s a link!
20 Minute Skillet
Heat a large skillet to medium/low heat and cover with oil. I used avocado oil, but olive oil would probably work as well. We’re not cooking anything too hot for it to handle.
A note on oil: Avocado oil has a higher smoke point (480 degrees or so) than olive oil (375 degrees) so it won’t burn or smoke as quickly.
Sauté the bell peppers, onions and minced garlic for about 3 minutes. Move the peppers and onions to one side of the pan to make room for your chicken.
Add seasoned chicken to the pan and cook for 3 minutes… flip… 2 more minutes. Stir to combine with peppers and onions.
Mix in the corn, black beans and tomatoes along with the remaining taco seasoning and crushed red pepper flakes. If you don’t love the heat as much as we do, you can skip the pepper flakes. Finally, stir in the zucchini and cook covered for 10 minutes.
Top it Off
We love this topped with a drizzle of sriracha, shredded cheese and sliced green onions. The cheese is a good balance to the spice in the chicken and zucchini Tex Mex skillet.
This makes 6 hearty servings or closer to 8 if served with rice. Dig in and enjoy!
Chicken & Zucchini Tex Mex Skillet
Equipment
Ingredients
- 2 chicken breasts cut into bit size pieces
- 1 tbsp avocado oil
- 2 zucchini ½" diced
- 1 onion
- 2 bell peppers red and yellow are my favorites!
- ½ bundle green onions sliced
- 1 small can corn (8.75 oz)
- 1 can black beans drained and rinsed
- 1 can diced tomatoes
- 1 cup shredded cheese mexican blend or colby jack
- sriracha for serving
- 4 cloves minced garlic
- 1 packet taco seasoning
- 1 tbsp cumin
- ¼ tbsp red pepper flakes
- salt and pepper
Instructions
- Heat large skillet to low/medium and cover with oil.
- Sauté bell peppers, onion and garlic for about 3 minutes. Move to one side of the pan when done.
- Toss bite sized shicken pieces with cumin and ½ tbsp of taco seasoning. Add to pan and cook about 5 minutes, turning once. Stir to combine with peppers and onions.
- Add beans, corns, tomatoes, remaining taco seasoning and red pepper flakes. Stir to combine.
- Add diced zucchini and stir to combine. Cover for 10 minutes.
- Serve with a drizzling of sriracha, topped with shredded cheese and sliced green onions.
Recipe adapted from iFoodReal.
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