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.

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