Mexican Chicken and Zucchini Skillet
A delicious one-pan meal combining chicken, zucchini, and savory spices, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 1 pound chicken breast, diced
- 2 medium zucchinis, sliced
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 tablespoon taco seasoning
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or Mexican blend)
- Fresh herbs (cilantro or parsley, for garnish)
- Olive oil for cooking
Instructions
- Heat the oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Cook the chicken: Add the diced chicken to the skillet and cook for 5-7 minutes, until browned and cooked through.
- Add the zucchini: Stir in the sliced zucchini and cook for an additional 3-4 minutes, until tender.
- Combine other ingredients: Add the drained black beans, corn, taco seasoning, salt, and pepper, stirring to mix everything together.
- Melt the cheese: Sprinkle the shredded cheese on top, cover, and let it sit for 2-3 minutes until melted.
- Garnish and serve: Remove from heat, garnish with fresh herbs, and serve immediately.
Notes
Cut chicken and zucchini uniformly for even cooking. Taste as you go to adjust seasoning.