Tex Mex Chicken & Zucchini Skillet

One skillet packed with protein, fiber, and color! All your meal in one pan in made in 30 minutes; now that’s my kind of meal. This is a combo of chicken breast, bell peppers, onion, corn, zucchini, beans, tomatoes, and seasonings topped with cheese and cilantro. Bring the Tex Mex style to your kitchen.

---

Ingredients:

1 tbsp Oil (I use avocado or olive oil)

1 medium Onion, chopped

3 cloves Garlic, minced

2 medium Bell peppers, chopped

1 lb. Boneless skinless chicken breast, cut into 1” pieces

1 cup Corn kernels (I buy the frozen corn in steamtable bags)

2 large Zucchini, diced

14 oz No salt added black beans

14 oz No salt added diced tomatoes

1 pkg Reduced sodium taco seasoning

2 tbsp Cumin

Pinch Ground black pepper

1 cup Reduced fat Mexican blend shredded cheese

½ cup Cilantro, chopped

Optional: Sour cream, avocado, salsa, hot sauce (for topping)

Directions:

1. Heat oil in large deep skillet with lid over medium heat. Mix in onion, garlic, and bell pepper. Sautee for 5 minutes then move to one side of the pan.

2. Add the cut chicken into the skillet on the empty side (opposite of the veggies). Mix cumin and black pepper in with the chicken until all pieces are coated. Cook until chicken is white and almost completely cooked through (no pink remaining)

3. Pour in corn, zucchini, black beans, tomatoes, and taco seasoning. Stir well. Cover and let cook for 10-15 minutes, stirring occasionally to prevent sticking at the bottom of the pan.

4. Add shredded cheese over the top. Cook until cheese is melted on top.

5. Garnish with chopped cilantro and add any additional toppings.

6. Serve and enjoy 😊

---

Servings: 6

Serving size: about 1 ¾ cups