Tex Mex Chicken and Zucchini Skillet: Easy and Flavorful Delight
A delightful and easy-to-make one-skillet meal that combines Tex Mex flavors with fresh zucchini and chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 pound chicken breast, diced
- 2 medium zucchinis, sliced
- 1 cup bell peppers, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 tablespoon olive oil
- Salt to taste
- 1 cup shredded cheese (optional)
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the diced chicken and cook until browned and cooked through.
- Stir in the zucchini, bell peppers, black beans, and corn.
- Add chili powder, cumin, and salt; stir well.
- Cook for an additional 5-7 minutes, until the vegetables are tender.
- If desired, sprinkle cheese on top and cover until melted.
Notes
- This dish can be served over rice or tortillas for a complete meal.
- Feel free to add additional spices according to your taste.
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg