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Photo of Mexican chicken with zucchini, corn, and black beans by WW

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), cut into thin strips

Kosher salt

1½ tsp, divided

Olive oil

1 Tbsp, divided

Red onion

2 cup(s), chopped, diced

Jarred minced garlic

1 Tbsp

Uncooked corn

1½ cup(s), fresh or defrosted frozen

Uncooked zucchini

1½ cup(s), sliced, or 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)

Cilantro

¼ cup(s), chopped

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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