iFoodReal · by Olena Osipov★ 4.9 (548)
Tex Mex Chicken and Zucchini Recipe
NUTRITION · PER SERVING35M COOK
CAL 14%·PRO 55%
CARBS 24G34% OF CAL
7G FIBER5G SUGAR11G OTHER
FAT 9G30% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A one-pan Tex-Mex chicken and vegetable skillet with black beans, corn, tomatoes, and melted cheese. Quick, satisfying, and full of bright Southwestern flavors.
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Nutrition & ingredients
Ingredients
serves 6- 1 pound boneless skinless chicken breasts (cut into 1" pieces)
- 2 large zucchini (diced)
- 2 medium bell peppers (chopped)
- 1 medium onion (finely chopped)
- 3 large garlic cloves (minced)
- 1 cup corn (frozen or fresh)
- 1 tablespoon oil (for frying)
- 14 ounces can low sodium black beans (drained & rinsed)
- 14 ounces can low sodium diced tomatoes (not drained)
- 1 teaspoon taco seasoning (low sodium)
- 1 tablespoon cumin (divided)
- 1 teaspoon salt
- Ground black pepper (to taste)
- 1 cup Tex Mex or Colby Jack cheese (shredded)
- 1/2 cup green onions (chopped)
- 1/2 cup cilantro (chopped)
At a glance
PER SERVING · TIME 35M
CAL 14%·PRO 55%
CARBS 24G34% OF CAL
7G FIBER5G SUGAR11G OTHER
FAT 9G30% OF CAL
3G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 749mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 799mg
- Calcium
- 189mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 749MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.