One Pot Mexican Chicken and Zucchini {30 Minute Meal}

One Pot Mexican Chicken and Zucchini is always a winner in my kitchen when dinner needs to be quick, healthy, and family-approved. It contains lean chicken, beans, corn, peppers, and zucchini, all simmered with taco seasoning and tomatoes. You get all the flavor of your favorite Tex-Mex dishes but with fewer dishes to wash, and who doesn’t love that on a busy night?

You can top it with a layer of Mexican shredded cheese to keep it cheesy and melty, or leave it out to keep it light. Swap in different veggies depending on what you have in the fridge, add extra spices if you like it warm, or spoon it over rice or cauliflower rice to make it heartier.

If you like quick skillet meals, you might also like my Chili Lime Chicken , Grilled Jalapeño Ranch Chicken , or Chicken Taco Skillst for more weekend inspiration.

before starting

A few quick tips to ensure this dish comes out perfect every time:

• Cut the chicken into even pieces. Small, bite-sized cubes cook quickly and stay tender.
• Use drained tomatoes. Too much liquid will make the skillet watery.
• Cheese is optional. To keep it light, skip or use a sprinkle of cotija or cheese fresco instead of shredded cheese.
• Adjust spice levels. If you like extra heat, use more taco seasoning or add cayenne pepper, or tone it down with a mild taco mix.

How to Make One Pot Mexican Chicken and Zucchini

1. Boil vegetables

Start by softening the bell pepper and onion in a large skillet with a little olive oil.

2. Brown the chicken

Add the diced chicken breasts and half of the taco seasoning. Cook until chicken is golden brown and removes easily from pan.

3. Add zucchini

Add the zucchini and sauté until slightly softened.

hint: Add the zucchini towards the end of cooking and sauté until the zucchini is tender but still slightly crisp. If your zucchini is small or thin, reduce the cooking time further.

4. Add beans, corn and tomatoes

Add black beans, drained tomatoes, frozen corn, and remaining taco seasoning. Let everything heat through and mix together.

5.Finally add cheese and coriander

Sprinkle with shredded cheese, cover for a minute to melt, then sprinkle with fresh cilantro before serving.

Variants and add-ons

One of the best things about this skillet meal is that it’s so easy to customize. Here are some detailed ideas for making it your own:

• Make it spicy: Toss diced jalapeños or poblano peppers with onions and bell peppers. For more heat, add chipotle powder, cayenne pepper, or a dash of hot sauce at the end.
• Switch beans: Black beans are a classic bean, but pinto beans, kidney beans, and even chickpeas are also great. Just rinse and drain first. If you want to lower your carb intake, eliminate beans entirely and add extra vegetables.
• Add grains: Finish with cooked white or brown rice, cilantro, lime quinoa, or farro for a heartier burrito bowl-style meal. This is a great way to stretch dishes to provide more portions.
• Low carb: Skip the beans and corn and eat more zucchini, mushrooms or green peppers. The cauliflower rice stirred in at the end also doubles as a low-carb filling.
• Change cheese: In addition to shredded Mexican cheese, try queso fresco, cotija, or even top it with a dollop of sour cream or Greek yogurt. For a dairy-free option, use plant-based shredded cheese.
• Assemble the ingredients: Finish the skillet with guacamole, red or green salsa, corn salsa, lemon juice, sliced ​​jalapenos, salsa, or a dollop of sour cream or Greek yogurt for extra flavor and creaminess!

Store and reheat

Here’s how to keep leftovers fresh for days:

• refrigerator: Store leftovers in an airtight container for up to 4 days.
• refrigerator: Freeze portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheat: Heat gently in a skillet and add broth or water to prevent it from drying out.
• Leftovers: Pile leftover chicken and veggies into burritos, burritos, or grain bowls! You can also scoop it up with some grilled tortilla chips.