Tex Mex Chicken and Zucchini
A delicious one-pan dish featuring chicken, zucchini, and bold Tex Mex flavors – perfect for a busy weeknight dinner.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 medium zucchinis, chopped Fresh zucchini recommended for best flavor.
- 1 can black beans, drained and rinsed You can substitute with kidney beans or pinto beans.
- 1 cup corn, frozen or fresh
- 1 cup diced tomatoes Use ripe tomatoes for enhanced flavor.
- 1 tablespoon olive oil
- 1 teaspoon chili powder Adjust according to spice preference.
- 1 teaspoon cumin
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large skillet, heat olive oil over medium heat.
- Season chicken breasts with chili powder, cumin, salt, and pepper; add chicken to the skillet and cook until browned on both sides.
- Add chopped zucchini, black beans, corn, and diced tomatoes to the skillet; mix well.
Cooking
- Transfer the mixture to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through.
- Remove from the oven, let rest for a few minutes, then slice chicken. Serve garnished with fresh cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven. For a vegetarian option, use mushrooms or other hearty vegetables instead of chicken. You can customize this dish with additional veggies like bell peppers or onions.