Gluten-Free Tex Mex Chicken

Gluten-Free Tex Mex Chicken

Tex Mex Chicken 


  • 1.5 lbs. boneless & skinless chicken breasts, cut into bite-sized pieces
  • 1 Tbsp olive oil
  • 1 red onion, diced
  • 4 garlic cloves, minced
  • 3 medium bell peppers – different colors, diced
  • 1 cup organic corn, frozen or fresh
  • 2 medium zucchini, diced
  • 14 oz black beans, or kidney beans drained & rinsed
  • 3 tsp ground cumin
  • 1 tsp chili powder
  • sea salt and pepper to taste
  • 1 cup cherry tomatoes, chopped
  • 1/4 cup shredded cheese of choice (optional)


    1. Heat oil in a large skillet over medium heat.
    2. Add onion, peppers, and garlic and saute for 2-3 minutes.
    3. Add zucchini, corn, black beans, and cook while stirring for a few more minutes.
    4. Move veggie mixture to a side of the skillet and add chicken.
    5. Sprinkle with cumin, chili powder, a pinch of sea salt, and black pepper.
    6. Cook until no longer pink on the inside and golden brown, about 5 -7 minutes.
    7. Once the chicken is done, stir well to combine.
    8. Add the cherry tomatoes and sprinkle with cheese, then cover and cook on low heat for a couple of minutes until cheese is melty.
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