Photo of Mexican Chicken with Zucchini, Corn, and Black Beans by WW

Mexican Chicken with Zucchini, Corn, and Black Beans

Total Time
50 min
25 min
25 min
Add more or less cayenne - depending on how much heat you can handle.


Ground cumin

1 tbsp(s)

Dried oregano

1 tbsp(s)

Chili powder

1 tbsp(s)

Cayenne pepper

1 pinch(es)

Uncooked boneless skinless chicken breast(s)

1 pound(s), cut into thin strips

Kosher salt

1½ tsp(s), divided

Olive oil

1 tbsp(s), divided

Uncooked red onion(s)

2 cup(s), sliced, chopped, diced

Minced garlic

1 tbsp(s)

Canned corn kernels

1½ cup(s)

Uncooked zucchini

1½ cup(s), diced

Canned black beans

15 oz, rinsed and drained

Canned diced tomatoes

15 oz

Canned tomato sauce

1 cup(s)

Crumbled feta cheese

½ cup(s)


¼ cup(s), chopped


  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.


Serving size: 1 cup