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Tex-Mex Chicken & Zucchini Skillet is a yummy, low-carb, one-pan dinner that’s ready in about 30 minutes, which makes it a great option for a quick weeknight meal. It’s packed with a variety of vegetables, tender chicken, and lots of flavor!
The recipe can be found here.
This is how you make it: start by doing all your prep work. Chop the onion, bell peppers, zucchini, green onion, and cilantro. Mince the garlic. Drain and rinse the black beans. Slice the chicken breasts. Set everything aside. This will help you move along a lot faster while cooking because all ingredients are ready to go. You can even portion out your seasonings ahead of time!
Add avocado oil to a large, deep skillet and heat over medium heat. You need to use a large skillet, or you will run out of room for all the ingredients 🙂 You can also use a Dutch oven if you don’t have a large enough skillet.
Add the onion, garlic, and bell peppers. Sauté for about 3 minutes, stirring occasionally.
Move the vegetables to the side of the skillet, creating a well in the center, and add the chicken to the center of the skillet. Sprinkle 1 tsp cumin, 1 tsp salt, and 1 tsp black pepper onto the chicken. Let the chicken cook for about 5-7 minutes, stirring occasionally. The chicken should be mostly cooked through at this point but doesn’t have to be fully cooked through.
Add the corn, black beans (drained first), diced tomatoes (including the juice from the can), zucchini, taco seasoning, and 1 tsp cumin. Stir to combine all ingredients, then cover and reduce the heat to low. Simmer for 10 minutes. This will allow the chicken to finish cooking and help create tender vegetables. Feel free to add an additional 5 minutes for good measure or if the chicken isn’t quite ready. The extra time won’t hurt anything!
Remove the cove and sprinkle cheese over the top. Place the cover back on the skillet and let the dish cook for another 1-2 minutes to allow the cheese to melt.
Sprinkle cilantro and green onions on the top. Serve warm as is or over a bed of rice. Enjoy!
The dish is amazing to eat as is right out of the skillet, but the rice adds a nice texture and stretches the dish over more plates (or more nights) if you have a family to feed or want leftovers.
The recipe can be found here.
Happy Cooking!
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