Tex Mex Chicken and Zucchini

Tex Mex Chicken and Zucchini

from ifoodreal.com
35 min

Ingredients

  • 1 tbsp avocado or coconut oil
  • 1 medium onion (finely chopped)
  • 3 large garlic cloves (minced)
  • 2 medium bell peppers (chopped)
  • 1 lb boneless & skinless chicken breasts (cut into 1" pieces)
  • 1 cup corn (frozen or fresh)
  • 2 large zucchini (diced)
  • 14 oz can low sodium black beans (drained & rinsed)
  • 14 oz can low sodium diced tomatoes (not drained)
  • 1 tsp store bought or homemade taco seasoning
  • 1 tbsp cumin (divided)
  • 1 tsp salt
  • Ground black pepper (to taste)
  • 1 cup Tex Mex or Colby Jack cheese (shredded)
  • 1/2 cup green onions (chopped)
  • 1/2 cup cilantro (chopped)

Directions

  1. 1

    Preheat large deep skillet on low - medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.

  2. 2

    Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.

  3. 3

    Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.

  4. 4

    Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro. Serve hot, on its own or with brown rice or quinoa.