Tex Mex Chicken and Zucchini (Print Version)
# Ingredients:
→ Protein
01 -
1 lb boneless & skinless chicken breasts, cut into 1" pieces
→ Vegetables
02 -
2 large zucchini, diced
03 -
2 medium bell peppers, chopped
04 -
1 medium onion, finely chopped
05 -
3 large garlic cloves, minced
06 -
1 cup corn, frozen or fresh
07 -
1/2 cup green onions, chopped
08 -
1/2 cup cilantro, chopped
→ Pantry Items
09 -
1 tbsp oil for frying
10 -
14 oz can low sodium black beans, drained & rinsed
11 -
14 oz can low sodium diced tomatoes, not drained
12 -
1 tsp taco seasoning
13 -
1 tbsp cumin, divided
14 -
1 tsp salt
15 -
Ground black pepper to taste
→ Dairy
16 -
1 cup Tex Mex or Colby Jack cheese, shredded
# Instructions:
01 -
Preheat large (12 inch) deep skillet on low-medium heat and swirl oil to coat. Add onion, garlic and bell pepper; sauté for 3 minutes, stirring occasionally.
02 -
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.
03 -
Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
04 -
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
05 -
Serve hot, on its own or with brown rice or quinoa. Optionally garnish with sour cream, cilantro and black olives. Can be topped with crushed tortilla chips or used as filling in low carb wraps with sliced avocado.
# Notes:
01 -
This one-pan meal combines Mexican flavors with fresh vegetables for a nutritious weeknight dinner.
02 -
For best results, don't overcook the zucchini to maintain its texture.