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5
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Tex-Mex Chicken And Zucchini
This Tex-Mex chicken and zucchini recipe is a quick and easy dinner idea, ready in just 30 minutes, that's super creamy. Cooked in just one pan, it offers a mouthwatering blend of flavors, perfect for a busy weekday.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner
Cuisine:
American
Keyword:
Tex-Mex Chicken And Zucchini
Servings:
6
servings
Calories:
338
kcal
Author:
Ioana Borcea from LowCarbSpark.com
Ingredients
1
lb
chicken breast
boneless, skinless
1
large zucchini
diced
1
large red bell pepper
chopped
1
large onion
finely chopped
3
garlic cloves
minced
1
cup
canned corn
1
tbsp
olive oil
14
oz
kidney beans
drained and rinsed
14
oz
diced tomatoes
1
cup
mozzarella cheese
shredded
1/2
cup
cheddar cheese
shredded
1
tsp
homemade taco seasoning
1
tsp
salt
1/2
cup
green onions chopped
US Customary
-
Metric
Instructions
Heat the olive oil in a large skillet over medium-high heat. Cook the chopped onion and minced garlic for 2 minutes.
Add the chicken bites over the onion and garlic and cook for 5 minutes on each side until cooked through.
Season with salt, pepper, and taco seasoning.
Add the chopped bell pepper and zucchini and cook for 5 minutes until tender.
Stir in the corn, beans, and diced tomatoes and cook for 5 more minutes.
Sprinkle with shredded mozzarella cheesem and cheddar cheese, cover with a lid, and cook until the cheese it's completely melted.
Garnish with chopped green onion and parsley or cilantro. Enjoy!!
Video
Nutrition
Serving:
1
serving
|
Calories:
338
kcal
|
Carbohydrates:
27
g
|
Protein:
30
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.01
g
|
Cholesterol:
73
mg
|
Sodium:
708
mg
|
Potassium:
904
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
1091
IU
|
Vitamin C:
43
mg
|
Calcium:
224
mg
|
Iron:
3
mg
|
Net Carbs:
20
g