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+ servings
skillet full of chicken and veggies
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Tex-Mex Chicken and Veggies

One Skillet is all you need for this Tex Mex chicken and veggies! Juicy chicken thighs packed with veggies and perfectly seasoned...this dinner with a kick is just what you need to spice things up in the kitchen and still keep on track!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, Main Course, meal prep
Cuisine: American
Keyword: gluten free, recipe for tex mex chicken and veggies
Servings: 6
Calories: 336kcal


  • 1 Tablespoon avocado oil (Click here for my favorite brand on Amazon)
  • 1 medium onion, diced
  • 3 Garlic cloves, minced
  • 1 Medium Bell Pepper, diced
  • 2 Pounds boneless skinless thighs- cut into 1" pieces
  • 2 medium Zucchini, diced
  • 14 Ounce can Fire roasted diced tomatoes
  • ¼ Cup chopped cilantro
  • 1 ½ Tablespoons Taco Seasoning
  • 1 ½ Cups Colby Jack Cheese, divided for serving


  • Heat the avocado oil in a large skillet over medium-high heat. stir in the onion, garlic and bell pepper. Sauté for 5 minutes or until the onion is translucent.
  • Move the veggies to one side of your skillet and add in the chicken. Cook for about 5 minutes, stirring occasionally.
  • Next add your fire roasted tomatoes, zucchini, cilantro and taco seasoning. Stir and cook on medium-low for 10 minutes or until the veggies are tender.
  • Serve topped with cheese. Makes 6 servings


Calories: 336kcal | Carbohydrates: 10g | Protein: 32g | Fat: 20g | Fiber: 3g