Tex Mex Chicken and Vegetable Skillet

This Tex Mex chicken and vegetable skillet is ready in just 30 minutes and a great way to use up all of those summer vegetables. It’s packed full of zucchini, yellow squash, sweet summer corn, bell peppers, seasoned chicken and topped with the just the right amount of spicy Cabot habanero cheddar cheese. Serve alone or piled high on rice. Either way, it’s totally delicious!

This post is sponsored by Cabot. All opinions and thoughts are 100% my own. 

Growing up we had a summer garden that I’m pretty sure produced 1 million zucchini, yellow squash, and sweet corn. Ok, that’s a slight over-exaggeration but when all those veggies started to ripen it was a race to see if we could finish them all or if we were going to have our beg our neighbors to accept enough vegetables to feed an army.

I mean, if this was my life now I would be overjoyed because I could easily make a few batches of sweet and spicy zucchini pickles or even a zucchini corn feta pizza. 

But, of course, now I live in a house with zero yard so my enjoyment of fresh summer vegetables come straight from the grocery store or by hitting up a few of the little farm stands that still exist in my area. 

It’s no secret I’m a big fan of Cabot cheese and have been working with them for a few years now.

In fact, a few years ago I used their sharp cheddar cheese to make a spicy sharp cheddar beer soup that is still one of my most popular recipes. 

I have a real BFF relationship with this brand because not are only are they nicest people on earth they produce some of the best cheese EVER. 

This time around I opted to use their habanero cheddar cheese because I’m all about the spice of peppers and the deliciousness of cheddar. For real, I’m all about that spicy cheese life.

Especially when it’s smothered on top of all. the. summer. vegetables. 

For real, all of them.

I think an addition of eggplant in here would be baller too. But, I’ll leave that up to you. I know how polarizing eggplant can be to some people and I’m not here to start an eggplant battle. 

What do I need to make Tex Mex Chicken and Vegetable Skillet?

• Zucchini 
• Yellow squash
• Sweet corn
• Black beans
• Chicken breast 
• Diced tomatoes
• Peppers
• Onions
• Cheeeeeeeeeeeese! 

That’s it! It’s so easy to throw this dish together that you can have it done in 30 minutes. I served mine over rice but honestly, it’s great right out of the pan. 

In my mind, it’s sort of a Tex Mex play on ratatouille. 

Tips for how to make Tex Mex Chicken and Vegetable Skillet

1. Don’t overcook the squash! It should still have a bright green color and a slight crunch when serving. If you overcook the zucchini it will get soggy. 
2. If you don’t like spicy cheese regular sharp cheddar cheese is just as good. 
3. Short on spices? Use a packet of taco seasoning! 
4. Don’t want to eat it plain and you don’t like rice? It’s great on top of chopped romaine lettuce. It’s like a fancy taco salad. 

If you like this skillet recipe, you’ll love these other ones: 

Spicy shrimp egg roll skillet

20 minute beef snow pea skillet

Chorizo chickpea skillet

Skillet sherry shrimp and tomatoes

Skillet cheesy gnocchi with peas and ham

Tex Mex Chicken and Vegetable Skillet

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Tex Mex chicken and vegetable skillet is ready in just 30 minutes and a great way to use up all of those summer vegetables. It's packed full of zucchini, yellow squash, sweet summer corn, bell peppers, seasoned chicken and topped with the just the right amount of spicy Cabot habanero cheddar cheese. Serve alone or piled high on rice. Either way, it's totally delicious!

Print

Ingredients

• 1 pound boneless skinless chicken breast
• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 green bell pepper, cored and diced
• 1 red bell pepper, cored and diced
• 3 cloves garlic, minced
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (14 ounce) can black beans, drained and rinsed
• 3 ears fresh sweet corn, cut from the cob
• 2 small zucchini, diced
• 1 yellow squash, diced
• 1 tablespoon chili powder
• 2 teaspoons smoked paprika
• 2 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/4 cup minced cilantro
• Kosher salt, to taste
• 1 cup shredded Cabot habanero cheddar cheese
• 3 cups cooked white rice, optional

Instructions

1. Dice chicken into bite-sized pieces.
2. In a large high sided skillet add olive oil and set over medium-high heat.
3. When the oil is hot add in the chicken, onion, and peppers. Stir to combine.
4. Cook just until the vegetables start to soften and the chicken is almost fully cooked.
5. Add in the garlic and cook for 30 seconds.
6. Add in the tomatoes with their juice, black beans, sweet corn kernels, zucchini, yellow squash, chili powder, smoked paprika, ground cumin, and dried oregano. Stir to combine.
7. Cook just until the squash starts to soften but is not soggy and the chicken is fully cooked through.
8. Remove from heat and stir in the minced cilantro.
9. Taste and season with the desired amount of kosher salt.
10. Top with shredded Cabot habanero cheddar cheese, cover and let sit for 5 minutes to help melt the cheese.
11. Serve alone or overtop cooked rice.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 644 Total Fat: 16g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 103mg Sodium: 404mg Carbohydrates: 78g Fiber: 12g Sugar: 14g Protein: 51g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.