Pin it
Whenever weeknights get busy, I throw together this colorful Tex Mex Chicken and Zucchini skillet. It's packed with flavor, quick to make, and packed full of lean chicken and fresh veggies. You'll end up with a hearty, southwest-inspired main that tastes great and comes together in a flash.
This idea came when I needed to use up a bunch of garden zucchini. That first try was such a hit, my family now asks for it all the time. It's become a staple for us every season.
Colorful Ingredients
- Tex Mex cheese: Toss it on top at the end to get that melty finish that ties everything together
- Black beans: Rinse and drain them for a hit of plant-powered nutrition
- Large zucchini: Dice it up, and it'll soak up all those delicious juices
- Bell peppers: Chop for a pop of sweetness and color
- Boneless skinless chicken breasts: Cube into 1-inch chunks for quick cooking and lots of protein
- Garlic: Mince to boost all the flavors
- Onion: Chop up fine to start everything with a savory kick
- Corn: Fresh or frozen, it brings crunch and sweet bites
- Diced tomatoes: Don't drain! Their juice forms a light, tasty sauce
- Cumin: Earthy, warm, and classic for that Tex Mex feel
- Taco seasoning: Shake on for an easy burst of familiar flavors
- Fresh herbs: Cilantro and green onions go on last for a lively finish
Easy-To-Follow Steps
- Melt the Cheese:
- Sprinkle cheese across the skillet after everything's cooked, cover, and give it a couple of minutes to get gooey. When it's ready, toss on fresh cilantro and green onions to finish.
- Mix and Simmer:
- Now, add the zucchini, corn, black beans, tomatoes (with juice), taco seasoning, and any leftover cumin right in. Stir it up, then cover and let it simmer for about 10 minutes over low-medium heat. You want the zucchini just tender, not mushy, and the flavors mixed up nicely.
- Cook the Chicken:
- Push your veggies to the side of the hot skillet, drop in the diced chicken, and season with a teaspoon of cumin plus salt and pepper. Let that cook for about 5 minutes, stirring every now and then, until no pink shows.
- Start With Flavors:
- Get your big skillet warm over medium-low, pour in a little oil, then sauté onion, garlic, and bell pepper for roughly 3 minutes, just until they start softening and everything smells great.
Pin it
Funny story: I accidentally doubled the cumin once. Instead of messing things up, it made the whole thing taste awesome. Now I always do it that way. Makes you realize mistakes in the kitchen can turn into new favorites!
Simple Storage Tips
Stash leftovers in a sealed container in your fridge for up to four days. Tastes even better the next day, since the flavors keep blending. For reheating in the microwave, splash in a little water so the chicken stays nice and juicy.
Tasty Ways To Serve
Want to change it up? Pile leftovers over brown rice or quinoa to make dinner extra filling. Scoop into burritos or tacos using whatever wraps you want. Top a baked sweet potato with a spoonful for a quick and healthy twist. Or go light and build a grain-free bowl using cauliflower rice as your base.
Switch Things Up
Don't have chicken? Try ground beef or turkey instead. You can swap black beans for pinto, or toss in a can of green chiles for an extra kick. Yellow squash swaps in for zucchini—or use both for more color!
Pin it
This cheerful, tasty Tex Mex Chicken and Zucchini skillet is ready to jazz up your dinner lineup anytime!
Frequently Asked Questions
- → Is it okay to prep this ahead?
Totally! You can cook this dish up to two days early. Just keep it in a sealed container in your fridge and heat it up on your stove or in the microwave when you're ready. Save the cheese, green onions, and fresh herbs for the end to keep them tasting fresh.
- → No zucchini? What else can I use?
Yellow squash is a great swap, but you could also try chopped broccoli, little cauliflower pieces, or diced eggplant. Each brings a slightly different feel but works with the Tex Mex flair.
- → Is this spicy or mild?
You’ll find this dish has a gentle heat from the taco spices. Want it hotter? Try mixing in a chopped jalapeño with the peppers or some cayenne pepper. For less spice, grab a mild taco mix or use your own blend with less chili.
- → How do I make this vegetarian?
For a veggie-only way, leave out the chicken and instead double up on black beans or pop in a can of pintos. Two cups of cooked quinoa also make it more filling. You’ll still get loads of flavor and heartiness from all the veggies and spices.
- → What toppings taste best here?
Try sliced avocado, fresh jalapeños, a squeeze of lime, drizzle of hot sauce, Greek yogurt, crumbled cotija, salsa, or even roasted pumpkin seeds. Have fun and top it off how you like it!
- → Can I freeze what's left?
Definitely. Freeze leftovers for up to three months after cooling. The zucchini might get a little softer after thawing, but everything still tastes great. Move to the fridge overnight to thaw, then warm it through and enjoy.