Easy Tex-Mex Chicken Skillet -

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Easy Tex-Mex Chicken Skillet

This easy Tex-Mex chicken skillet recipe combines tender chicken, fresh veggies, and bold spices cooked quickly in a pressure cooker for a flavorful one-pot meal your family will love.

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4 servings

Calories 450 kcal

Ingredients

Main ingredients

1 tablespoon olive oil for golden sauté start
3 cloves garlic minced
0.5 small white onion chopped
1 bell pepper chopped
1 lb boneless skinless chicken breasts or thighs cut in 1-inch pieces
to taste sea salt and black pepper season it right
0.5 teaspoon cumin adds warmth and earthiness
1 medium zucchini chopped
14 ounces black beans rinsed and strained
14 ounces diced tomatoes
1 cup corn kernels frozen works great
2 teaspoons taco seasoning packs in the zing
1 cup shredded cheddar cheese for melting over the top
to taste fresh cilantro chopped for finishing sprinkle
as needed tortilla chips or rice or quinoa and salsa for serving

Instructions

Heat olive oil on medium heat in your skillet until shimmering but not smoking.
Toss in minced garlic and chopped onion. Sauté until soft and fragrant, about 2 minutes, stirring frequently to prevent burning.
Add chopped bell pepper and chicken pieces. Season with sea salt, black pepper, and cumin. Stir until chicken starts to brown but is not fully cooked.
Pour in chopped zucchini, black beans, and diced tomatoes. Stir to combine everything well.
Close the pressure cooker lid and set to cook. Allow pressure to build and cook for 20 minutes once at full pressure.
After cooking, perform a natural release. Open the lid carefully once pressure has dropped.
Sprinkle shredded cheddar cheese and fresh cilantro over the top. Serve with tortilla chips or over rice or quinoa with salsa on the side.

Notes

Make sure to pick fresh veggies and good quality chicken. You can find taco seasoning pre-made or mix your own. Frozen corn cuts down prep time. Rinse black beans well to reduce sodium. Leftovers keep well refrigerated for 3-4 days or can be frozen. Reheat gently with a splash of water to keep chicken tender.