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–+ servings
A skillet of tender chicken breasts and chicken thighs with taco seasonings and avocado, corn, black beans, onions, and cilantro topped with mozzarella cheese
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5 from 4 votes

Mexican Chicken Zucchini Skillet

Perfect addition for Mexican food night or Taco Tuesdays!
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Main Course
Cuisine: Mexican
Keyword: easy chicken sandwich, Mexican chicken zucchini skillet, mexican food, one pan, one skillet, quickmeals, taco tuesdays, tex mex
Servings: 5 people
Author: Lama

Ingredients

  • 3 tablespoons avocado or coconut oil
  • 1 medium onion finely chopped
  • 3 large garlic cloves minced
  • 1 pound boneless chicken breast or chicken tenders cut into 1" pieces
  • 14 ounce can of corn drained
  • 1 large yellow squash diced
  • 2 large zucchini diced
  • 14 ounce can of black beans drained
  • 1 medium tomato diced
  • 1 tablespoon taco seasoning
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • ground black pepper to taste
  • 1 cup mozzarella cheese shredded
  • ½ cup cilantro chopped

Instructions

  • Preheat large skilled on medium heat, add in the oil.  Add onion and sauté for 3 minutes.
  • Move vegetables to the side of the skillet and add chicken. Add the cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
  • Add corn, beans, tomatoes, zucchini, and taco seasoning. 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 cilantro. Serve hot. Enjoy it on it’s own or with rice, chickpea pasta, or quinoa.

Nutrition

Calories: 406kcal | Carbohydrates: 47g | Protein: 37g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 770mg | Potassium: 1442mg | Fiber: 12g | Sugar: 10g | Vitamin A: 1155IU | Vitamin C: 46mg | Calcium: 195mg | Iron: 4mg