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4.74 from 23 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Tex Mex
Keyword: one pot recipes, zucchini recipes
Servings: 4 servings
Author: Brandy O'Neill

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
  • 1 (4 ounce) can diced green chiles
  • 3 ears fresh sweet corn cut from the cob
  • 2 small zucchinis diced
  • 1 small 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

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

Nutrition

Serving: 1g | Calories: 562kcal | Carbohydrates: 57g | Protein: 39g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 359mg | Potassium: 1139mg | Fiber: 6g | Sugar: 10g | Vitamin A: 2772IU | Vitamin C: 86mg | Calcium: 284mg | Iron: 3mg