Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 30 mins | Servings: 6
This crowd-pleasing low-carb dish with chicken, zucchini, black beans, corn, and tomatoes topped with melted cheese is another amazing Tex Mex weeknight dinner that you can easily make in under thirty minutes! A must-try recipe and for keeps!
Ingredients
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2 large zucchini, diced
1 pound boneless & skinless chicken breasts, cut into 1-inch pieces
3 large garlic cloves, minced
1 medium onion, finely chopped
1 c. corn, frozen or fresh
14 ounces can low sodium black beans, drained & rinsed
1 teaspoon store-bought or homemade taco seasoning
14 ounces can low sodium diced tomatoes not drained
1 tablespoon cumin divided
1 c. Tex Mex or Colby Jack cheese shredded
1/2 c. green onions, chopped
2 medium bell peppers, chopped
1/2 c. cilantro chopped
1 tablespoon oil for frying
1 teaspoon salt
Ground black pepper to taste
How to make Tex Mex Chicken and Zucchini
Step 1: On low-medium heat, preheat a large (12-inch) deep skillet. Swirl the oil to coat the bottom of the skillet. Then, add the onion, garlic, and bell pepper. Cook for about 3 minutes, stirring often.
Step 2: To the side of the skillet, move the vegetables. Add the chicken and sprinkle with 1 teaspoon cumin, salt, and black pepper. Cook the chicken for approximately 5 minutes, stirring often.
Step 3: To the chicken and vegetables in the skillet, add the corn, beans, tomatoes, zucchini, taco seasoning, and the rest of the cumin. Stir well, then put the lid on. Continue to cook for another 10 minutes over low-medium heat.
Step 4: Remove the cover and sprinkle the cheese on top. Replace the cover and cook for a couple of minutes more until the cheese has melted. Then, top with some green onions and cilantro.
Step 5: Serve the Tex Mex chicken and zucchini immediately and enjoy on its own or with brown rice or quinoa. If desired, garnish with our cream, cilantro, and black olives after the cheese has melted, and top with some crushed tortilla chips. You can use this as a filling in low-carb wraps garnished with some sliced avocados.
Notes:
You can keep this Tex Mex chicken and zucchini in the fridge for up to 3 to 4 days, covered.
When ready to serve, place in a skillet and simmer for about 5 minutes over low heat, covered. If using a non-stick skillet, you may need to add water or oil to reheat.
Nutrition Facts:
Serving: 1.75 cups | Calories: 323 kcal | Carbohydrates: 19g | Protein: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 699mg | Fiber: 5g | Sugar: 7g
Ingredients
- 2 large zucchini, diced
- 1 pound boneless & skinless chicken breasts, cut into 1-inch pieces
- 3 large garlic cloves, minced
- 1 medium onion, finely chopped
- 1 c. corn, frozen or fresh
- 14 ounces can low sodium black beans, drained & rinsed
- 1 teaspoon store-bought or homemade taco seasoning
- 14 ounces can low sodium diced tomatoes not drained
- 1 tablespoon cumin divided
- 1 c. Tex Mex or Colby Jack cheese shredded
- 1/2 c. green onions, chopped
- 2 medium bell peppers, chopped
- 1/2 c. cilantro chopped
- 1 tablespoon oil for frying
- 1 teaspoon salt
- Ground black pepper to taste
Instructions
Step 1: On low-medium heat, preheat a large (12-inch) deep skillet. Swirl the oil to coat the bottom of the skillet. Then, add the onion, garlic, and bell pepper. Cook for about 3 minutes, stirring often.
Step 2: To the side of the skillet, move the vegetables. Add the chicken and sprinkle with 1 teaspoon cumin, salt, and black pepper. Cook the chicken for approximately 5 minutes, stirring often.
Step 3: To the chicken and vegetables in the skillet, add the corn, beans, tomatoes, zucchini, taco seasoning, and the rest of the cumin. Stir well, then put the lid on. Continue to cook for another 10 minutes over low-medium heat.
Step 4: Remove the cover and sprinkle the cheese on top. Replace the cover and cook for a couple of minutes more until the cheese has melted. Then, top with some green onions and cilantro.
Step 5: Serve the Tex Mex chicken and zucchini immediately and enjoy on its own or with brown rice or quinoa. If desired, garnish with our cream, cilantro, and black olives after the cheese has melted, and top with some crushed tortilla chips. You can use this as a filling in low-carb wraps garnished with some sliced avocados.
Notes
You can keep this Tex Mex chicken and zucchini in the fridge for up to 3 to 4 days, covered. When ready to serve, place in a skillet and simmer for about 5 minutes over low heat, covered. If using a non-stick skillet, you may need to add water or oil to reheat.
