Tex Mex Chicken and Zucchini (Printable)

Savory one-pan skillet featuring seasoned chicken, fresh zucchini, black beans, and cheese for a satisfying weeknight meal.

# What You Need:

→ 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 (optional)
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

# How To Make It:

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.
03 - Stir in zucchini and cherry tomatoes. Cook, stirring often, for 4–5 minutes until zucchini is just tender.
04 - Return chicken to the pan. Add black beans and sprinkle with remaining spices. Mix to combine and cook for 2 more minutes to heat through.
05 - Remove from heat. Squeeze lime juice over the top and sprinkle with cheese. Cover for 2 minutes until cheese is melted.
06 - Garnish with chopped cilantro and serve immediately.

# Expert Tips:

01 -
  • Everything cooks in one pan so cleanup is practically nonexistent
  • The spice blend hits all the right notes without being overwhelmingly spicy
  • Ready in under 40 minutes making it perfect for weeknight chaos
02 -
  • Dont overcrowd the pan when searing chicken or it will steam instead of getting those golden edges
  • The zucchini continues cooking after you remove it from heat so pull it when it still has some bite
03 -
  • Prep all your vegetables before starting cooking since this moves fast once you hit the stove
  • Let the pan get properly hot before adding chicken to get that restaurant-quality sear

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