🌮 Tex Mex Chicken and Zucchini – One-Pan Wonder! 🥘

This quick and healthy Tex Mex-inspired dish is loaded with tender chicken, fresh veggies, black beans, corn, and tomatoes, all topped with melty cheese. Perfect for a busy weeknight dinner—ready in just 30 minutes!
Ingredients
– 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
– 2 large zucchini, diced
– 2 medium bell peppers, chopped
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 cup corn (frozen or fresh)
– 1 tbsp oil (for frying)
– 14 oz can low-sodium black beans, drained and rinsed
– 14 oz can low-sodium diced tomatoes (not drained)
– 1 tsp taco seasoning (store-bought or homemade)
– 1 tbsp cumin, divided
– 1 tsp salt
– Ground black pepper, to taste
– 1 cup Tex Mex or Colby Jack cheese, shredded
– 1/2 cup green onions, chopped
– 1/2 cup cilantro, chopped

Directions
1️⃣ Sauté Vegetables
– Preheat a large skillet (12-14 inches) over medium heat. Swirl oil to coat. Add onion, garlic, and bell peppers. Sauté for 3 minutes, stirring occasionally.
Cook the Chicken
– Push the veggies to the side of the skillet. Add chicken to the center and season with 1 tsp cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
3️⃣ Add More Veggies
– Stir in corn, beans, tomatoes, zucchini, taco seasoning, and the remaining cumin. Cover and cook on low-medium heat for 10 minutes.
4️⃣ Melt the Cheese
– Sprinkle shredded cheese over the top. Cover and cook for a few more minutes until the cheese is melted.
5️⃣ Finish and Serve
– Top with green onions and cilantro. Serve hot on its own, over rice or quinoa, or in low-carb wraps. Add garnishes like sour cream, sliced avocado, or crushed tortilla chips if desired.
Tips:
– Use a very large skillet to keep the zucchini firm and avoid overcrowding.
– Avoid overcooking zucchini—cook just until tender for the best texture.
– Great for leftovers! Refrigerate for up to 4 days but avoid freezing.