Looking for a flavorful, wholesome dinner that brings Tex Mex vibes to your weeknight table? This article walks you through my go-to Tex Mex Chicken and Zucchini recipe—quick to make, loaded with colorful veggies, and all done in one skillet. You’ll also get helpful troubleshooting tips, smart ingredient swaps, and inspiration from similar cozy recipes like this Grilled Chicken and Zucchini Salad and this Mediterranean Chicken Zucchini Bake. Let’s dig into why this dish is always a win in my kitchen.
Table of Contents
Table of Contents
Why Tex Mex Chicken and Zucchini Is a Weeknight Favorite
A Story from My Kitchen Table
Tex Mex Chicken and Zucchini has become one of those recipes I reach for when I need something that feels like a warm hug but won’t keep me chained to the stove. I still remember the first time I made this dish—it was a chaotic Wednesday with homework flying, laundry overflowing, and a serious dinner dilemma. I had chicken breasts thawed and a handful of vegetables left in the fridge. It hit me: let’s go full-on Tex Mex.
Tossing everything in a skillet with cumin, taco seasoning, and a sprinkle of cheese? Pure gold. My kids, who are usually skeptical of anything green, devoured their plates. It’s become a staple ever since.
What Makes This Tex Mex Skillet Stand Out
What I love most is how flexible and forgiving this recipe is. Don’t have Colby Jack? Use cheddar. Out of corn? Throw in some diced sweet potatoes or leftover rice. The beauty is that it adapts to what you’ve got—and it’s perfect for using up zucchini before it goes soft.
Even better, it checks all the boxes: high-protein, veggie-packed, and family-approved. If you’re a fan of skillet meals like this, you might also enjoy my Easy Persian Chicken or this Homemade Wendy’s Chili Copycat—both hearty, fast, and made to satisfy.
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Tex Mex Chicken and Zucchini Recipe
Tex Mex Chicken and Zucchini is a fast, flavor-packed one-skillet dinner with juicy chicken, tender veggies, and melted cheese. Perfect for busy weeknights!
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 Tbsp extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
2 bell peppers, chopped
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp cumin, divided
½ tsp salt
black pepper, to taste
1 cup corn, frozen or fresh
3 small zucchini, diced
1 (14 oz) can no salt added black beans, drained and rinsed
1 (14 oz) can diced tomatoes
4 tsp taco seasoning
1 cup Colby jack cheese, shredded
½ cup green onions, chopped
½ cup cilantro, chopped
Instructions
1. Heat oil in a large, deep skillet over medium heat and swirl to coat. Add onion, garlic, and bell pepper; sauté for 3 minutes.
2. Move vegetables to the side of the skillet and add the chicken. Sprinkle with 1 tablespoon cumin, salt, and black pepper. Cook for about 5 minutes or until no longer pink.
3. Add corn, zucchini, beans, tomatoes, taco seasoning, and remaining cumin. Stir well; cover and cook on low-medium for 10 minutes.
4. Sprinkle with cheese, cover, and cook a few more minutes until cheese melts.
5. Top with green onions and cilantro. Serve hot.
Notes
For firmer zucchini, sauté it separately before adding to the skillet. You can substitute Colby jack with cheddar or Monterey jack. Leftovers store well up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg
Tex Mex Chicken and Zucchini Made Easy
Ingredient Breakdown & Smart Substitutions
The real charm of this Tex Mex Chicken and Zucchini dish lies in its flexibility. You’ll need a mix of pantry staples and fresh produce to bring it to life:
- Chicken: Boneless, skinless breasts work best, but thighs bring more richness if that’s your style.
- Zucchini: Use firm, small zucchini so they don’t turn mushy. Yellow squash works just as well.
- Peppers: Red and yellow bell peppers add color and sweetness. Swap in poblano if you want mild heat.
- Beans & Tomatoes: Black beans and diced tomatoes bring classic Tex Mex flavor and texture.
- Spices: Cumin and taco seasoning do the heavy lifting—feel free to tweak based on your family’s spice tolerance.
- Cheese: Colby jack melts beautifully, but Monterey jack or even a cheddar blend will do.
- Herbs: Fresh cilantro and green onions add brightness at the end—don’t skip them if you can help it!
For more low-effort, high-reward meals, check out my Cottage Cheese Veggie Bake or this Grilled Peach Chicken Salad—both are packed with flavor and perfect for busy weeknights.
Simple One-Skillet Instructions
Start by sautéing chopped onion, garlic, and bell peppers in olive oil. Once fragrant, move them aside and add your seasoned chicken—cooking until it’s no longer pink.
Next, toss in the corn, zucchini, beans, tomatoes, and spices. Cover and simmer for 10 minutes so everything melds together.
Finally, sprinkle cheese on top, cover again, and let it melt into gooey perfection. Finish with cilantro and green onions.
For an extra tip, let the skillet rest uncovered for a couple minutes before serving—this helps everything set without becoming soupy. Like my Cottage Cheese Frittata Bites, it’s all about texture!
Make-Ahead Tips & Dietary Tweaks for Tex Mex Chicken and Zucchini
How to Adjust for Dietary Needs
One of the best things about Tex Mex Chicken and Zucchini is how naturally adaptable it is. Want to make it low-carb? Skip the beans and corn, and add more peppers or riced cauliflower. For a dairy-free version, leave off the cheese and top with diced avocado and lime juice instead—it’s still rich and satisfying.
Going vegetarian? Replace the chicken with canned chickpeas or cubed tofu. Add them after the veggies to avoid overcooking. You can even swap the taco seasoning for your own mix if you’re avoiding packaged spice blends.
If you’re watching sodium, use no-salt-added beans and tomatoes and reduce the taco seasoning or use a homemade version. I do this in my Apple Cranberry Chicken Salad, and it still turns out big on flavor.
Meal Prep, Storage & Leftover Tips
Tex Mex Chicken and Zucchini is a rock star for meal prep. You can chop the veggies and portion out your spices ahead of time. Once cooked, the dish keeps in the fridge for up to 4 days in an airtight container.
Reheat gently on the stove or microwave—just avoid overheating, which can turn the zucchini mushy. You can even enjoy leftovers cold, tossed into a wrap or on top of greens like in my Buffalo Ranch Chicken Salad.
Want to freeze it? Go for it—just leave off the cheese before freezing and add it fresh when you reheat. Portion into freezer bags for quick dinners down the road. It’s a freezer-friendly win that’s just as convenient as my Air Fryer Chicken Salad.
FAQs about Tex Mex Chicken and Zucchini
What’s the best way to keep zucchini from getting soggy?
Add zucchini in the last 10 minutes of cooking and keep the heat low-medium. For extra texture, sauté it separately and mix in just before serving.
Can I make this dish vegetarian?
Absolutely. Replace the chicken with chickpeas or firm tofu. Keep the seasonings the same and adjust cook time for plant-based protein.
How do I fix a watery skillet?
Uncover and simmer for a few extra minutes. This reduces moisture from canned tomatoes and zucchini without drying the dish.
Does Tex Mex Chicken and Zucchini freeze well?
Yes—just skip the cheese before freezing. Portion it into airtight containers and add cheese when reheating for the best texture.
Conclusion
There’s a reason Tex Mex Chicken and Zucchini has become a weeknight regular in my kitchen. It’s quick, hearty, healthy, and seriously satisfying—all in one skillet. Whether you’re feeding picky eaters, cleaning out the fridge, or meal prepping for the week, this dish delivers flavor and flexibility every time.
And hey—if you’re craving more simple, wholesome dinners, check out my Grilled Chicken and Zucchini Salad or my go-to Mediterranean Chicken Zucchini Bake next. Happy cooking!
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