Tex Mex Chicken and Zucchini | BassFit.com

This Tex Mex chicken and zucchini is a variation of my black bean quinoa casserole with added chicken for a protein boost and quinoa replaced by zucchini. Everything is cooked within 30 minutes, right in one pan.

Tender chicken breast, soft black beans, sweet corn and squash, which is added at the very end to preserve the crunchiness.

11 1 - Tex Mex Chicken and Zucchini

How to make Tex Mex chicken and zucchini:

Step 1

Preheat large deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.

chicken and zucchini - Tex Mex Chicken and Zucchini

Step 2

Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally. 

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Step 3

Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes. 

chicken and zucchini 3 - Tex Mex Chicken and Zucchini

Step 4

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 or quinoa.

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