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Easy Tex-Mex Chicken Skillet

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This Tex-Mex Chicken Skillet is one of my favorite one-pan dinners that is ready in under 30 minutes. It is loaded with flavor and it is so good to serve with some tortilla chips or rice.

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: Serves 4-5 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 small white onion, chopped
  • 1 bell pepper, chopped
  • 1 lb boneless skinless chicken breasts or thighs, cut in 1 inch pieces
  • Sea salt and black pepper to taste
  • 1/2 teaspoon cumin
  • 1 medium zucchini, chopped
  • 14 ounces black beans, rinsed and strained
  • 14 ounces diced tomatoes
  • 1 cup corn kernels (I use frozen)
  • 2 teaspoon taco seasoning
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped
  • For serving: tortilla chips, rice, quinoa, salsa

Instructions

  1. In a large oven-safe skillet, add the oil, garlic, onion and bell pepper and cook over medium-high heat for about 5 minutes, stirring occasionlly
  2. Add in the chicken pieces and season with salt, pepper and cumin and mix
  3. Cook over medium heat for about 5 minutes, stirring occasionally
  4. Add in zucchini, corn, beans, tomatoes and taco seasoning and stir all together and cover and cook on low-medium heat for 8 to 10 minutes
  5. Remove skillet from heat and add shredded cheese on top then broil in oven so cheese melts and is bubbly
  6. Garnish with cilantro and serve with desired toppings or sides like rice or tortilla chips

Notes

*Store leftovers in fridge for 3 to 5 days

  • Author: Rachel

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