Photo of Tex-Mex Chicken with Zucchini by WW

Tex-Mex Chicken with Zucchini

SmartPoints® value per serving
Total Time
40 min
15 min
25 min
Chunks of juicy boneless chicken are combined with zucchini, corn and tomatoes in this family-friendly meal.Serve over couscous or rice with a squeeze of lime juice.


Dried oregano

1½ tsp

Ground cumin

1 tsp

Table salt

¾ tsp, or to taste

Black pepper

½ tsp, freshly ground, or to taste

Uncooked boneless skinless chicken thigh(s)

12 oz, cut into 2-in chunks

Olive oil

1½ tsp, divided

Uncooked onion(s)

1 medium, chopped

Uncooked zucchini

1 large, halved lengthwise, sliced into 1/2-in thick slices

Frozen corn kernels

1 cup(s)

Minced garlic

1 Tbsp

Canned diced tomatoes

14½ oz, in sauce


cup(s), fresh, chopped


  1. In a small cup, combine oregano, cumin, salt and pepper. Place chicken in a bowl and toss with 1 1/2 teaspoons spice mixture; reserve remaining spice mix.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned, about 5 minutes; remove to a plate.
  3. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat; add onions and sauté until lightly browned but still crisp-tender, about 5 minutes. Add zucchini and corn to skillet; sauté until zucchini is lightly browned, about 4 minutes.
  4. Add garlic and reserved spice mixture. Reduce heat to medium-low; cook, stirring, until fragrant, about 30 seconds. Stir in diced tomatoes and their sauce; bring to a simmer over medium heat.
  5. Add chicken and 1/4 cup water (to prevent chicken from sticking to pan); cover, reduce heat to medium-low and cook until chicken is cooked through about 5 minutes. Remove from heat and stir in cilantro; serve. Yields about 1 1/2 cups per serving.