Tex Mex Chicken Zucchini Recipe
This Tex Mex Chicken Zucchini Skillet is a vibrant, one-pan meal that blends bold flavors with wholesome ingredients. Juicy chunks of chicken are sautéed alongside sweet bell peppers, tender zucchini, and hearty black beans, all seasoned with smoky cumin and taco spices.
A bubbling layer of melted cheese ties everything together for a dish that’s as comforting as it is nourishing. Whether you’re craving a low-carb dinner or a flexible filling for wraps, bowls, or tacos, this flavorful skillet will satisfy your cravings while keeping things fresh and healthy.
It’s quick, colorful, and absolutely loaded with flavor.
Why People Will Love This Tex Mex Chicken Zucchini Recipe:
Balanced and wholesome: Combines lean protein, fiber-rich beans, and antioxidant-packed vegetables for a nutrient-dense, satisfying meal.
Bold Tex-Mex flavor: Infused with cumin, garlic, and taco seasoning that brings out smoky, savory warmth in every bite.
Comfort food made healthy: Melted cheese and tender veggies offer indulgence without the heaviness of traditional comfort dishes.
Versatile and customizable: Can be served over rice, in wraps, with chips, or as-is—easy to adapt to dietary needs or preferences.
One-skillet simplicity: Minimal cleanup with maximum flavor makes it perfect for busy weeknights or meal prepping.
Key Ingredients:
Boneless Chicken Breast: A lean source of protein that cooks quickly and absorbs bold Tex-Mex spices beautifully, adding hearty substance to the dish.
Zucchini: Mild and tender when cooked, zucchini brings moisture and low-carb bulk, making the dish filling without being heavy.
Bell Peppers & Onion: These aromatics deliver natural sweetness and vibrant color, creating a flavorful base that complements the spices.
Corn & Black Beans: The sweet crunch of corn and the creamy texture of black beans provide fiber, depth, and a satisfying contrast of textures.
Canned Diced Tomatoes: Juicy and slightly acidic, they form the base of a light sauce that binds the ingredients together.
Taco Seasoning & Cumin: These spices infuse the dish with signature warmth and complexity, turning a simple skillet into a fiesta of flavor.
Shredded Cheese: Melts into the hot mixture for creamy richness, tying together every savory bite with indulgent comfort.
Expert Tips:
Sear the Chicken First for Maximum Flavor
Before adding vegetables, quickly brown the chicken on high heat in the skillet. This creates a rich, caramelized exterior and adds depth to the dish. Remove and add back later to prevent overcooking.
Don’t Overcook the Zucchini
Zucchini cooks quickly and can become mushy if overdone. Add it toward the end of cooking and simmer just until fork-tender for a better bite and texture contrast.
Use Fire-Roasted Tomatoes for a Smoky Kick
Swap regular diced tomatoes with fire-roasted ones to introduce a subtle smokiness that enhances the Tex-Mex profile without needing extra spice.
Layer the Seasonings
Add spices like cumin and taco seasoning in two stages—once with the chicken and again with the veggies. This builds complexity and ensures every ingredient is seasoned properly.
Finish with Fresh Garnishes for Balance
The dish is rich and hearty, so balance it with chopped fresh cilantro, green onions, or a squeeze of lime juice at the end to brighten the flavors and lift the entire skillet.
Tex Mex Chicken Zucchini Recipe
Ingredients
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 large zucchini, diced into bite-sized pieces
2 medium bell peppers, chopped (use a mix of colors for extra flavor and color)
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup corn kernels, fresh or frozen
1 tablespoon cooking oil (olive oil or avocado oil recommended)
1 (14 oz) can black beans, low sodium, drained and rinsed
1 (14 oz) can diced tomatoes, low sodium, including juice
1 teaspoon taco seasoning, store-bought or homemade
1 tablespoon ground cumin, divided
1 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 cup shredded cheese, Tex-Mex blend or Colby Jack
1/2 cup green onions, chopped
1/2 cup fresh cilantro, chopped
Instructions
Sauté the Aromatics
Heat a large (12-inch) deep skillet over low to medium heat and add oil. Once hot, add chopped onion, minced garlic, and diced bell pepper. Cook for 3–4 minutes, stirring occasionally, until vegetables begin to soften.
Cook the Chicken
Push the veggies to one side of the skillet. Add in the diced chicken and season with 1 teaspoon cumin, salt, and black pepper. Sauté the chicken for about 5 minutes, stirring occasionally, until it starts to brown and is nearly cooked through.
Add Veggies & Seasoning
Stir in corn, black beans, canned tomatoes (with juices), diced zucchini, taco seasoning, and the remaining cumin. Mix everything well to combine.
Simmer Gently
Cover the skillet and let the mixture cook over low-medium heat for about 10 minutes, or until the zucchini is tender and the chicken is fully cooked.
Finish with Cheese
Sprinkle shredded cheese over the top. Cover and cook for another 2–3 minutes, just until the cheese melts.
Garnish & Serve
Top with chopped green onions and fresh cilantro before serving.
Enjoy as-is, or serve over brown rice or quinoa. It also makes a great filling for low-carb wraps. Add extras like sour cream, sliced avocado, black olives, or crushed tortilla chips if desired.
Important Notes for Tex Mex Chicken Zucchini
Moisture Control is Key
This recipe contains ingredients with high water content (zucchini, tomatoes, onions). To prevent it from turning soupy, cook uncovered if needed to allow excess liquid to reduce, or sauté the zucchini separately to release some moisture before combining.
Choose the Right Cheese
Use a cheese that melts well, like Colby Jack or a Tex-Mex blend. Avoid pre-shredded cheese if possible—it often contains anti-caking agents that prevent smooth melting. Grate it fresh for best texture and flavor.
Balance the Salt
Canned beans and tomatoes may have added sodium, so adjust your added salt accordingly. Taste the dish before the final seasoning to avoid over-salting.
Cut Uniformly for Even Cooking
Dice the chicken, zucchini, and vegetables into even, bite-sized pieces. This ensures they cook at the same rate and gives the dish a pleasing, cohesive texture.
Don’t Skip the Garnishes
The fresh cilantro, green onions, or even a splash of lime juice at the end are more than just decoration—they add brightness, acidity, and a burst of fresh contrast to the savory stew.
How To Enjoy Tex Mex Chicken Zucchini After Cooking
Right After Cooking
Let It Rest for 3–5 Minutes:
Allow the dish to sit with the lid slightly ajar. This helps the flavors settle and gives the cheese time to meld perfectly.
Stir Gently Before Serving:
Give it a gentle toss to redistribute the melty cheese and flavorful juices, so every serving is balanced.
Serving Suggestions
Serve as a Hearty Bowl:
Spoon it into bowls and top with fresh cilantro, green onions, and optional sour cream, diced avocado, or lime wedges for a Tex-Mex flair.
Pair It with Sides:
Grains: Brown rice, quinoa, or even Mexican-style cauliflower rice.
Bread: Warm corn tortillas, low-carb wraps, or cheesy garlic bread.
Crunch: Add crushed tortilla chips for texture.
Leftovers? Make It New
Stuffed Bell Peppers: Use leftovers to fill halved bell peppers. Top with cheese and bake until golden.
Burrito Filling: Wrap into large tortillas with some rice or beans for easy burritos.
Taco Night: Spoon into taco shells and top with shredded lettuce, salsa, and crema.
Next-Day Casserole: Layer in a baking dish, add extra cheese and bake until bubbly for a second-day meal twist.
Beverage Pairings
Light Beer: A crisp Mexican lager or pale ale works beautifully.
White Wine: Try a chilled Sauvignon Blanc or Pinot Grigio for something light and citrusy.
Mocktails: Lime agua fresca or sparkling water with a splash of orange juice complements the dish’s spice.
Nutrition Information
Per serving for the Tex Mex Chicken Zucchini Recipe (based on 6 servings):
Calories: 310 kcal | Total Fat: 13.5 g | Saturated Fat: 4.2 g | Monounsaturated Fat: 5.6 g | Polyunsaturated Fat: 1.3 g | Cholesterol: 65 mg | Sodium: 520–650 mg (depending on taco seasoning and added salt) | Total Carbohydrates: 21 g | Dietary Fiber: 5.7 g | Sugars: 5.1 g | Protein: 30 g
Frequently Asked Questions:
Can I substitute the chicken breast with another protein?
Absolutely. Ground chicken, turkey, or even leftover rotisserie chicken work great. For a vegetarian version, use tofu or add more beans like kidney or pinto.
Will the zucchini turn mushy during cooking?
Zucchini can get soft if overcooked. To maintain a slight bite, dice it larger and keep the simmering time to around 10 minutes as suggested.
Can I prepare this dish ahead of time?
Yes! It stores well in the fridge for up to 4 days. Reheat gently on the stovetop. Add cheese and fresh herbs just before serving to refresh the flavors.
Is this recipe freezer-friendly?
Yes, but with a tip: freeze the dish before adding cheese, and reheat fully before topping with fresh cheese, green onions, and cilantro for best texture.
What are the best side dishes to serve with this?
Try serving it with brown rice, quinoa, cauliflower rice, or warm tortillas. It’s also fantastic as a filling for burritos or taco bowls.
How can I keep the chicken from drying out while cooking?
Use boneless, skinless chicken thighs if you prefer juicier meat, or avoid overcooking the chicken in the skillet before simmering — it will finish cooking in the sauce.
When should I add the zucchini to avoid it becoming soggy?
Add the diced zucchini toward the end of cooking and simmer just until fork-tender (about 8–10 minutes). Avoid over-stirring to maintain its structure.
Can I make this dish spicier or more flavorful?
Yes! Add a diced jalapeño or a few dashes of hot sauce during the sauté step. You can also use spicy taco seasoning or add cayenne pepper to the mix.
What’s the best way to ensure the cheese melts evenly?
Use freshly shredded cheese rather than pre-shredded, which contains anti-caking agents. After sprinkling the cheese, cover the skillet and let it steam for a few minutes until gooey.
Can I cook this dish in the oven instead of the stovetop?
Yes. After sautéing the vegetables and browning the chicken, transfer everything to a baking dish, sprinkle cheese on top, and bake at 375°F (190°C) for about 15–20 minutes.