Mexican chicken with zucchini, corn, and black beans
2
Points®
Total time: 50 min • Prep: 25 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
This easy Mexican chicken recipe incorporates a mix of fresh vegetables and bold flavors for a hearty one-dish dinner. We used black beans in this entrée, but you can substitute pinto beans, if you like. We’ve added just a pinch of cayenne pepper to the spice mix, but you can up that if you can handle the heat. Or, add in a finely diced habanero or serrano pepper to really take this to the next level. If you can find it, use queso fresco in place of the crumbled feta for a more authentic flavor. Use any leftovers as a tasty filling for tacos or burritos.
Ingredients
Ground cumin
1 Tbsp
Dried oregano
1 Tbsp
Chili powder
1 Tbsp
Cayenne pepper
1 pinch(es)
Uncooked boneless skinless chicken breast
1 pound(s)
Kosher salt
1½ tsp
Olive oil
1 Tbsp
Red onion
2 cup(s), chopped
Jarred minced garlic
1 Tbsp
Uncooked corn
1½ cup(s)
Uncooked zucchini
1½ cup(s), sliced
Canned black beans
15 oz
Canned diced tomatoes
15 oz
Canned tomato sauce
1 cup(s)
Crumbled feta cheese
½ cup(s)
Cilantro
¼ cup(s)
Instructions
1
To make spice mix, combine cumin, oregano, chili powder, and cayenne in a small bowl. Season chicken with 1 tsp spice mixture and ½ tsp salt; set remaining spice mixture aside.
2
Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Working in batches so pan doesn’t get crowded, cook chicken until browned and cooked through, flipping once, 4-5 minutes; remove to a plate.
3
Add remaining 2 tsp oil and onion to pan; cook, stirring, until onion softens, 3-4 minutes. Add garlic and remaining spice mix; cook, stirring a few times, 1 minute. Add corn and zucchini to pan; cook, stirring often, until tender, 4 minutes. Stir in chicken and accumulated juices, beans, diced tomatoes and tomato sauce, and remaining 1 tsp salt; cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.
4
Serving size: 1 cup
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