Mexican Chicken with Zucchini, Corn & Black Beans

Smartpoints value per serving
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

dried oregano

1 Tbsp

chili powder

1 Tbsp

cayenne pepper

1 pinch

uncooked boneless skinless chicken breast

1 pound(s), cut into thin strips

kosher salt

1½ tsp, divided

olive oil

1 Tbsp, divided

uncooked red onion(s)

2 cup(s), chopped, diced

minced garlic

1 Tbsp


1½ cup(s), fresh or defrosted frozen

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.
  4. Serving size: 1 cup

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