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Tex Mex Chicken and Zucchini Recipe

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This recipe for Tex Mex Chicken and Zucchini, by , is from Yum Yum Healthy Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jayme Momie


- 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

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.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
5 minutes




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