Name: Zesty Chicken and Zucchini Tex Mex Style
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 pound chicken breast, cut into bite-sized pieces; 2 medium zucchinis, diced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1 cup corn kernels (fresh, canned, or frozen); 1 can (15 oz) black beans, rinsed and drained; 1 small onion, chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; 1 teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon oregano; Salt and black pepper to taste; 1 cup shredded cheddar cheese (or Mexican blend); 2 tablespoons fresh cilantro, chopped; Juice of 1 lime

Jump to Recipe·Print Recipe

I’ve always had a soft spot for quick, colorful, and wholesome meals that bring excitement to the table without demanding hours in the kitchen. That’s exactly how my Tex Mex Chicken & Zucchini recipe came to life. One evening, I was craving something bold and hearty, yet fresh and balanced. I wanted a dish with tender chicken, a burst of spice, and the comforting texture of sautéed vegetables. As I looked through my fridge, I found zucchini, bell peppers, and some leftover cooked chicken, and the idea struck—why not blend those ingredients with the lively flavors of Tex-Mex cuisine? That’s how this delicious skillet recipe was born—one that’s now a family favorite and a regular weeknight winner in my kitchen.

You’ll love this recipe for so many reasons. It’s packed with lean protein, fiber-rich vegetables, and a blend of Tex-Mex spices that make every bite vibrant and satisfying. The tender zucchini balances beautifully with the juicy chicken, while the melted cheese ties everything together into a dish that’s both comforting and light. It’s the kind of meal that hits all the right notes—savory, slightly spicy, and wonderfully satisfying without being heavy. Plus, it’s a one-pan recipe, which means fewer dishes to wash and more time to enjoy your meal.

What makes this Tex Mex Chicken & Zucchini recipe even better is its versatility. You can serve it as a main dish, spoon it over rice or quinoa, wrap it in tortillas for a quick burrito, or even layer it on top of lettuce for a low-carb Tex-Mex bowl. The ingredients are flexible, too. You can use ground chicken, shredded turkey, or diced beef instead of chicken if you prefer. You can also adjust the heat level depending on your taste—keep it mild for a family-friendly dinner or add jalapeños for an extra kick.

Another great advantage is its affordability. All the ingredients are easy to find and budget-friendly. Zucchini, bell peppers, corn, and beans are simple pantry staples, while chicken breast or chicken thighs are cost-effective sources of lean protein. The dish doesn’t rely on fancy ingredients—just a handful of everyday items transformed into a meal that looks and tastes restaurant-quality.

Ingredients for Tex Mex Chicken & Zucchini:

2 tablespoons olive oil
1 pound chicken breast, cut into bite-sized pieces
2 medium zucchinis, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup corn kernels (fresh, canned, or frozen)
1 can (15 oz) black beans, rinsed and drained
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon oregano
Salt and black pepper to taste
1 cup shredded cheddar cheese (or Mexican blend)
2 tablespoons fresh cilantro, chopped
Juice of 1 lime

How to Prepare Tex Mex Chicken & Zucchini

When it comes to preparing this Tex Mex Chicken & Zucchini dish, simplicity is key. It’s a quick one-pan meal that comes together in under 30 minutes, making it perfect for busy weeknights or relaxed weekend dinners. The best part is that you don’t need any special equipment—just a large skillet, fresh ingredients, and a bit of time to let the flavors blend beautifully.

Step-by-Step Instructions for Preparation:

Step 1: Prepare the ingredients
Start by gathering and prepping all your ingredients. Dice the chicken into small, even pieces to ensure it cooks quickly and evenly. Chop the zucchini, bell peppers, and onion, and mince the garlic. Rinse and drain the black beans, and have the corn ready. This small step of prepping everything before cooking makes the process flow smoothly and keeps your kitchen organized.

Step 2: Cook the chicken
Heat one tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the diced chicken. Season lightly with salt, pepper, and half of the chili powder, cumin, and smoked paprika. Cook the chicken for 5–7 minutes, stirring occasionally, until it’s golden and cooked through. Remove the chicken from the skillet and set it aside on a plate.

Step 3: Sauté the vegetables
In the same skillet, add the remaining tablespoon of olive oil. Toss in the chopped onion and garlic, and cook for about 2 minutes until fragrant and slightly softened. Then, add the bell peppers and diced zucchini. Sprinkle with the remaining chili powder, cumin, oregano, and a pinch of salt. Cook the vegetables for about 5–6 minutes, stirring often, until the zucchini becomes tender but not mushy. The key is to keep a bit of texture in the zucchini so it holds up well with the chicken and beans.

Step 4: Combine everything
Once the vegetables are tender, return the cooked chicken to the skillet. Add the corn and black beans, and stir to combine. Let the mixture cook together for another 3–4 minutes, allowing all the flavors to blend. Squeeze in the fresh lime juice for brightness and taste. If you prefer a saucier texture, you can add 2–3 tablespoons of chicken broth or tomato sauce at this stage to bring everything together.

Step 5: Add the cheese
Lower the heat to medium and sprinkle the shredded cheese evenly over the top. Cover the skillet for about 2 minutes until the cheese melts perfectly, creating a gooey and delicious layer that binds the dish together. Once melted, remove the skillet from heat and sprinkle with chopped cilantro for a fresh and colorful finish.

This Tex Mex Chicken & Zucchini recipe is as quick and easy as it is flavorful. It’s perfect for anyone who wants a balanced meal without sacrificing taste or texture. The vibrant colors of the vegetables, the protein-packed chicken, and the melted cheese make this a dish that looks as good as it tastes.

Another great thing about this recipe is that it’s customizable. You can adjust it to your liking based on what you have in your kitchen. Swap the black beans for kidney beans, or add diced tomatoes for extra juiciness. You can also include cooked rice or quinoa in the skillet to make it a complete one-pan meal. For extra heat, sprinkle in some red pepper flakes or sliced jalapeños.

This dish has become popular with many people who’ve tried it because it’s healthy, filling, and incredibly adaptable. It suits a variety of diets and can easily be made low-carb by skipping the beans and corn, or dairy-free by omitting the cheese. Whether served as a main dish, a burrito filling, or a topping for nachos, it always gets rave reviews.

The combination of flavors in this Tex Mex Chicken & Zucchini recipe truly captures the heart of comfort food—warm, satisfying, and bursting with taste. It’s a meal that brings family and friends together, filling your kitchen with mouthwatering aromas and cheerful energy. You’ll love how quickly it comes together and how versatile it can be for any occasion.

FAQs – Tex Mex Chicken & Zucchini

1. Can I use other types of meat instead of chicken?
Yes, you can substitute chicken with turkey, beef, or even cooked shredded chicken ham. Adjust the cooking time slightly depending on the type of meat to ensure it’s fully cooked.

2. Can this recipe be made vegetarian?
Absolutely! Simply omit the chicken and increase the amount of beans, corn, or add extra vegetables like mushrooms or zucchini. You can also add plant-based protein like tofu or tempeh.

3. How spicy is this dish?
The recipe has a mild to moderate level of spice thanks to the chili powder and smoked paprika. You can adjust the heat by adding jalapeños, red pepper flakes, or using a mild chili powder to suit your taste.

4. Can I make this recipe ahead of time?
Yes, you can prepare the vegetables and chicken in advance and store them separately in airtight containers. Combine and heat them in a skillet just before serving. The cheese is best added fresh to maintain its melty texture.

5. What can I serve with Tex Mex Chicken & Zucchini?
This dish pairs well with rice, quinoa, tortillas, or even a fresh green salad. It’s versatile enough to be served as a main dish or as a filling for wraps and bowls.

6. How long does it keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to keep it moist.