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Tex Mex Chicken And Zucchini

Tex-Mex Chicken and Zucchini Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 2 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 red bell pepper, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 can (14 oz) diced tomatoes
  • 2 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • Salt and black pepper
  • 2 tbsp olive oil
  • 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Fresh cilantro and lime wedges, for serving

Method
 

  1. Season the chicken with ½ tsp salt and pepper. Heat oil in a large skillet over medium-high. Sear chicken until browned, 5 to 6 minutes total, then transfer to a plate.
  2. Reduce heat to medium. Add onion and bell pepper; cook for 4 minutes. Add zucchini and a pinch of salt; cook 3 to 4 minutes until browned in spots.
  3. Push vegetables to the side. Add garlic, cumin, chili powder, smoked paprika, and oregano to the center; bloom for 30 seconds.
  4. Stir in tomatoes with juices, black beans, and corn. Return chicken and any juices to the pan. Simmer uncovered over medium-low for 5 to 7 minutes until chicken is cooked through and sauce thickens.
  5. Remove from heat, sprinkle cheese evenly over top, cover, and let melt for 2 minutes. Garnish with cilantro and serve with lime wedges.

Notes

If you like more heat, mince a jalapeño and add it with the onion and bell pepper. The recipe works just as well with ground chicken or turkey; break up the meat and cook until no longer pink before removing it from the pan.