Tex Mex Chicken and Zucchini (Printable)
Vibrant one-pan Tex-Mex chicken with zucchini, black beans, and melted cheese ready in 35 minutes.
# Ingredient List:
→ Meats
01 - 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
→ Vegetables
02 - 2 medium zucchinis, diced
03 - 1 red bell pepper, diced
04 - 1 small red onion, diced
05 - 2 cloves garlic, minced
06 - 1 (15 oz) can black beans, drained and rinsed
07 - 1 cup cherry tomatoes, halved
08 - 1 jalapeño, seeded and finely chopped
09 - 2 tbsp chopped fresh cilantro
→ Spices and Seasoning
10 - 2 tsp chili powder
11 - 1 tsp ground cumin
12 - 1 tsp smoked paprika
13 - ½ tsp ground coriander
14 - ½ tsp sea salt
15 - ¼ tsp black pepper
→ Dairy
16 - 1 cup shredded Mexican cheese blend
→ Other
17 - 2 tbsp olive oil
18 - Juice of 1 lime
# Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with half the chili powder, cumin, paprika, coriander, salt, and pepper. Sauté for 5–6 minutes until golden and cooked through. Remove chicken to a plate.
02 - In the same skillet, add the remaining olive oil. Sauté onion and bell pepper for 2–3 minutes until softened. Add garlic and jalapeño; cook for 1 minute until fragrant.
03 - Stir in zucchini and cherry tomatoes. Cook, stirring often, for 4–5 minutes until zucchini is just tender-crisp.
04 - Return chicken to the pan. Add black beans and sprinkle with remaining spices. Mix to combine and cook for 2 more minutes until everything is heated through.
05 - Remove from heat. Squeeze lime juice over the top and sprinkle with cheese. Cover for 2 minutes until cheese is melted and gooey.
06 - Garnish with chopped cilantro and serve immediately with warm tortillas, over rice, or as a filling for burritos or tacos.
# Expert Tips:
01 -
- Everything happens in one pan, which means maximum flavor and minimum dishes
- The spice blend hits that perfect sweet spot where it's bold enough to feel indulgent but family-friendly
- It comes together in under 35 minutes even on your most exhausted weeknights
02 -
- I've learned the hard way that overcrowding the pan when cooking the chicken makes it steam instead of sear, so work in batches if your skillet isn't big enough
- The lime juice right at the end is absolutely essential, it transforms the dish from good to remarkable
03 -
- Let your skillet get properly hot before adding the chicken, that sizzle is what creates the golden exterior and depth of flavor
- Don't skip the step of removing the chicken before cooking the vegetables, or you'll end up with overcooked, rubbery meat