Tex Mex Chicken and Zucchini Recipe
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Category: |
Category: |
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Ingredients: |
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 - 1sp ground black pepper - 1 cup Tex Mex or Colby Jack cheese, shredded - 1/2 cup green onions, chopped - 1/2 cup cilantro, chopped
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Directions: |
Directions: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. 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. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes. 4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:5 minutes |
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