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Tex Mex Chicken and Zucchini

Tex Mex chicken and zucchini is a smoky one-pan skillet dinner with golden seared chicken, crisp-tender zucchini, and a melty cheddar finish. It combines corn and black beans in a Tex-Mex spice blend, then gets fresh lime and cilantro right before serving for bright Southwest flavor.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 1.5 lb boneless, skinless chicken breast Cut into 1-inch pieces.
  • 2 tbsp olive oil Divided: 1 tbsp for seasoning the chicken, 1 tbsp for the skillet.
  • 1 tbsp Tex-Mex seasoning (chili powder, cumin, paprika, garlic powder) Use your preferred brand or mix.
  • 0.5 tsp salt
Vegetables and filling
  • 3 zucchini Halved lengthwise and sliced into half-moons.
  • 0.5 cup diced red bell pepper
  • 0.5 cup diced yellow onion
  • 1 cup corn kernels (fresh or frozen)
  • 1 can (15 oz) black beans Drained and rinsed.
  • 0.5 cup diced tomatoes
Finish
  • 1.5 cups shredded cheddar cheese
  • 0.25 cup fresh cilantro, chopped
  • 1 lime Cut into wedges.
  • 0.25 sour cream For serving (optional).

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Season and sear the chicken
  1. Toss chicken pieces with 1 tbsp olive oil, Tex-Mex seasoning, and salt until evenly coated. Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat.
  2. Add chicken to the hot skillet in a single layer and cook 6–7 minutes, stirring occasionally, until golden and the internal temperature reaches 165°F. Remove chicken and set aside.
Sauté the vegetables
  1. In the same skillet, add zucchini, red bell pepper, and yellow onion. Cook 5–6 minutes over medium-high, stirring occasionally, until zucchini is just tender and lightly browned at the edges.
Combine everything
  1. Return chicken to the skillet along with corn, black beans, and diced tomatoes. Stir well and cook 3–4 minutes until heated through and slightly saucy.
Melt the cheese
  1. Sprinkle shredded cheddar cheese evenly over the top of the skillet. Cover and cook 2–3 minutes until the cheese is fully melted and bubbling.
Finish and serve
  1. Remove from heat and squeeze fresh lime juice over the top. Garnish with chopped cilantro and serve hot with extra lime wedges and sour cream if desired.

Notes

For maximum browning, make sure the skillet is hot before adding the chicken and avoid stirring too frequently during the first 6–7 minutes. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop. Freezing is not recommended because zucchini can soften too much after thawing. For a lower-fat option, use reduced-fat shredded cheddar or swap in part-skim mozzarella to keep the melt while cutting calories.