Tex Mex Chicken and Zucchini (Printable Version)

Vibrant one-pan Tex-Mex dish with juicy chicken, zucchini, black beans, and cheese on your table in 35 minutes.

# What You'll 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
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 - 1/2 tsp ground coriander
14 - 1/2 tsp sea salt
15 - 1/4 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 chicken pieces and 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 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 minutes until 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 cooks in one pan so cleanup is minimal
  • The spice blend hits that perfect balance between smoky and bright
  • It somehow tastes even better as leftovers the next day
02 -
  • Do not overcrowd the pan when cooking the chicken or it will steam instead of getting that nice golden sear
  • Let the vegetables cook undisturbed for a minute between stirring to get some color on them
  • The lime juice at the end is what makes the dish taste fresh and bright
03 -
  • Cut all your vegetables into similar sized pieces so they cook evenly
  • Have your lime juiced and ready before you start cooking so you can add it immediately

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