Mexican Chicken and Zucchini Skillet

Mexican Chicken and Zucchini Skillet

Low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.

Yields: 6 servings


  • 1 tbsp olive oil, extra virgin
  • 1 large onion, finely chopped
  • 3 Tbls. minced garlic
  • 2 medium bell peppers, chopped
  • 1 lb boneless & skinless chicken breasts, cut into 1″ pieces
  • 1 tbsp cumin, divided
  • 1 tsp salt
  • 1 tsp ground black pepper, to taste
  • 1 cup corn, frozen or fresh
  • 14 oz can black beans, drained & rinsed
  • 14 oz can diced tomatoes
  • 1 tsp taco seasoning
  • 1 large zucchini, diced
  • 1 cup shredded cheese
  • 1/2 cup green onions, chopped
  • 1 cup cilantro, chopped


  1. Preheat large deep skillet on low – medium heat and add olive oil. Add onion and garlic, saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit golden brown, about 5 -7 minutes.
  2. Add corn, beans, tomatoes, taco seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
  3. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.

Store: Refrigerate covered for up to 3 – 4 days.