One-skillet recipes are my favorite, so this Tex-Mex Chicken and Zucchini dish is right up my alley. Filling and healthy, it’s a great dish year-round but especially during the Summer. Inspired by iFoodReal, this takes less than 40 minutes to put together and leaves you with enough food for about six people (or quite a few leftovers).

What I really enjoy about this recipe is that you can use whole wheat tortillas to make a delicious burrito. Or, you can serve it on top of rice. Both are equally delicious, and you feel healthy eating it both ways.

Tex-Mex Chicken and Zucchini Skillet

Ingredients

• 1 lb Boneless, Skinless Chicken Breasts, chopped into 1″ pieces
• 2 large or 3 medium Zucchini, sliced and quartered or cubed
• 1 medium Onion, finely chopped
• 3 large Garlic Cloves, minced
• 1 cup Frozen or Fresh Corn
• 1 tbsp Oil, for frying
• 14 oz can Low-Sodium Black Beans, drained & rinsed
• 14 oz can Low-Sodium Diced Tomatoes with Liquid
• 1 tsp Taco seasoning
• 1 Tbsp Cumin, divided
• Salt and Pepper, to taste
• 1 cup Tex Mex or Colby Jack cheese, shredded
• 2 medium Bell Peppers, chopped
• 1/2 cup chopped Green Onions, optional
• 1/2 cup chopped Cilantro, optional

Instructions 

Preheat a large, deep skillet on medium-low heat. (This recipe makes quite a lot of food, so using a large skillet is important to ensure ingredients don’t become overcrowded). Swirl to coat the pan with oil and add the onion, garlic, and bell pepper. Sauté for 3 minutes, stirring occasionally.

Move the vegetables to the side of the skillet and add the chicken. Sprinkle with salt, pepper, and cumin as desired. Continue to stir occasionally as it cooks for about 5 minutes. At this point, cook the brown rice or use a convenient Uncle Ben’s Rice Pack or something similar.

Add the corn, beans, tomatoes, zucchini, taco seasoning, and more cumin if you wish. Stir, cover, and cook on low-medium for about 10 minutes. Keep an eye on it so the zucchini doesn’t overcook. Sprinkle with cheese, place the cover back, and cook until the cheese has melted.

Serve in a bowl on top of the rice, or place everything in a tortilla with green onion and/or cilantro as garnish. Add sour cream, tortilla chips, olives, avocados, or anything you usually enjoy with Texan/Mexican dishes.

This can be kept covered and refrigerated for about 3 days, but do not freeze it. To reheat, simmer on low heat in a covered skillet for about 5 minutes for best results. Microwaving it may cause the zucchini to get soggy; it is still an option if using a stovetop isn’t possible (or desired).

Enjoy!

Related:

Sweet Potato and Ground Turkey Skillet
Teriyaki Beef and Vegetable Skillet Recipe
Sun-Dried Tomato and Cheese Stuffed Chicken Recipe