Can you say YUM???? I love this veggie & protein packed meal! Mexican chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and 30 minutes dinner.
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 black beans, drained & rinsed
14 oz can diced tomatoes
1 tsp taco seasoning
1 tbsp cumin, divided
1 tsp salt
Ground black pepper, to taste
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped
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.
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.
Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin.
Stir, cover and cook on low-medium for 10 minutes.
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted.
Top with green onion and cilantro.
Serve hot, on its own or with brown rice or quinoa.
Serving Size 1 2/3 cups
Total Fat 8.4g
Total Carbohydrate 24.4g