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Tex Mex Chicken and Zucchini

Tex Mex chicken and zucchini is a one-pan skillet dinner with browned chicken, tender-crisp vegetables, and melty Mexican cheese. Cook it fast for a juicy, bold Tex-Mex meal with corn and black beans and a lime finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken mixture
  • 1.5 lb boneless skinless chicken breast
  • 2 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 1 cup shredded Mexican cheese blend
  • 2 tbsp chopped cilantro
  • 1 lime, cut into wedges

Equipment

  • 1 cast iron skillet

Method
 

Season the chicken
  1. In a bowl, season chicken with chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and black pepper.
  2. Mix until the chicken pieces look evenly coated with the spices.
Cook the skillet dinner
  1. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add chicken and cook for 6–8 minutes until browned, stirring occasionally so it colors evenly.
  3. Add zucchini and bell peppers and cook for 5 minutes until vegetables begin to soften.
  4. Stir in corn kernels and black beans and cook for 2–3 minutes more, until hot and bubbling at the edges.
Melt the cheese and finish
  1. Sprinkle shredded Mexican cheese blend evenly over the skillet so it covers the top layer.
  2. Cover and cook for 2 minutes until the cheese melts and turns glossy.
  3. Garnish with chopped cilantro and serve with lime wedges for bright flavor.

Notes

For the best browning, avoid crowding the chicken—cook in a single layer and stir only as needed during the 6–8 minute sear. Store leftovers in the refrigerator up to 4 days; reheat in a skillet over medium heat until warmed through. Freezing is not recommended because zucchini can soften too much. For a lower-fat option, use a reduced-fat Mexican cheese blend while keeping the same melty coverage.