Tex Mex Chicken and Zucchini
Tonight I made a delicious new recipe, Tex Mex Chicken and Zucchini. Too yummy not to share. It was easy, cooked in one skillet and like I said delicious!!
INGREDIENTS
- 1 tbsp avocado or coconut oil (I used coconut oil)
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 2 medium bell peppers, chopped
- 1 lb boneless and skinless chicken breasts, cut into 1″ pieces
- 1 cup of frozen or fresh corn
- 2 large zucchini, diced
- 14 oz can of black beans rinsed and drained
- 1 can of Rotel
- 1 pack of taco seasoning
- 1 tbsp cumin, divided
- 1 tsp salt
- shredded cheese to top
- ground black pepper to taste
INSTRUCTIONS
- Preheat large deep skillet on low- medium heat and swirl oil to coat.
- Add onion, garlic and bell pepper, saute for 3 mins
- Move veggies to the side of the skillet and add chicken. Sprinkle with 1 tsp of cumin, salt and black pepper. cook for about 5 mins
- Add corn, beans, Rotel, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low- medium for 10 mins
- Sprinkle with cheese, cover and cook for a few minutes until cheese has melted.
- Top with green onion and cilantro (I didn’t add this)
You could serve this over rice or quinoa, I didn’t since I’m TRYING to be good… this week at least haha-