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Mexican Chicken and Zucchini cooked in one skillet

Mexican Chicken Zucchini Skillet

Perfect addition for Mexican food night or Taco Tuesdays!
5 from 4 votes
Prep Time 10 mins
Cook Time 6 mins
Total Time 16 mins
Course Main Course
Cuisine Mexican
Servings 5 people
Calories 406 kcal


  • 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


  • 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.


Calories: 406kcalCarbohydrates: 47gProtein: 37gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 76mgSodium: 770mgPotassium: 1442mgFiber: 12gSugar: 10gVitamin A: 1155IUVitamin C: 46mgCalcium: 195mgIron: 4mg
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