Hannah Favorite

Tex Mex Chicken & Zucchini

30 minutes


    • 1 lb boneless & skinless chicken breasts cut into 1″ pieces
    • 2 large zucchini diced
    • 2 medium bell peppers chopped
    • 1 medium onion finely chopped
    • 3 large garlic cloves minced
    • 1 cup corn frozen or fresh
    • 1 tbsp oil for frying
    • 14 oz can low sodium black beans drained & rinsed
    • 14 oz can low sodium diced tomatoes not drained
    • 1 tsp store bought or homemade taco seasoning
    • 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



  • Preheat large skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
  • Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 10 minutes, stirring occasionally.
  • Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
  • Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
  • Serve hot, on its own or with brown rice/quinoa. Feel free to add sour cream, and cilantro after the cheese has melted. Optional: top with crushed tortilla chips.

Quick Tip

You can use this recipe as the filling for a wrap! Just add your favorite tortillas!