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Tex Mex Chicken & Zucchini Skillet
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Ingredients:
2 -3 Tbsp Avocado Oil
1 Medium White Onion, finely chopped
4 -5 Garlic Cloves, minced
2 Bell Peppers, chopped
1 lb Boneless Skinless Chicken Breasts, cut into 1-inch pieces
1 Cup Corn, frozen or thawed
2 Zucchini, chopped
14 oz Can Black Beans, drained and rinsed
14 oz Can Diced Tomatoes, undrained
2 Tsp Taco Seasoning
2 Tsp Cumin, divided
1 Tsp Salt
1 Tsp Black Pepper
1 -1 1/2 Cups Colby Jack Cheese, shredded
Green Onion, sliced, for topping
Cilantro, chopped, for topping
Directions:
Start by doing all your prep work. Chop the onion, bell peppers, zucchini, green onion, and cilantro. Mince the garlic. Drain and rinse the black beans. Slice the chicken breasts. Set everything aside.
Add avocado oil to a large, deep skillet and heat over medium heat. (You need a large skillet or it will overflow. You can also use a Dutch Oven.)
Add the onion, garlic, and bell peppers. Sauté for about 3 minutes, stirring occasionally.
Move the vegetables to the side of the skillet and add the chicken in the center of the skillet. Sprinkle 1 tsp cumin, 1 tsp salt, and 1 tsp black pepper onto the chicken. Let the chicken cook for about 5-7 minutes, stirring occasionally.
Add the corn, black beans, diced tomatoes (plus juice from can), zucchini, taco seasoning and 1 tsp cumin. Stir to combine, then cover and reduce the heat to low. Simmer for 10 minutes. If the chicken is not cooked through and the veggies are not tender, cover and let simmer for another 5 minutes.
Sprinkle the cheese over the top. Cover and let cook for another 1-2 minutes or until the cheese has melted.
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1 lb Boneless Skinless Chicken Breasts, cut into 1-inch pieces
1 Cup Corn, frozen or thawed
2 Zucchini, chopped
14 oz Can Black Beans, drained and rinsed
14 oz Can Diced Tomatoes, undrained
2 Tsp Taco Seasoning
2 Tsp Cumin, divided
1 Tsp Salt
1 Tsp Black Pepper
1 -1 1/2 Cups Colby Jack Cheese, shredded
Green Onion, sliced, for topping
Cilantro, chopped, for topping
Directions:
Start by doing all your prep work. Chop the onion, bell peppers, zucchini, green onion, and cilantro. Mince the garlic. Drain and rinse the black beans. Slice the chicken breasts. Set everything aside.
Add avocado oil to a large, deep skillet and heat over medium heat. (You need a large skillet or it will overflow. You can also use a Dutch Oven.)
Add the onion, garlic, and bell peppers. Sauté for about 3 minutes, stirring occasionally.
Move the vegetables to the side of the skillet and add the chicken in the center of the skillet. Sprinkle 1 tsp cumin, 1 tsp salt, and 1 tsp black pepper onto the chicken. Let the chicken cook for about 5-7 minutes, stirring occasionally.
Add the corn, black beans, diced tomatoes (plus juice from can), zucchini, taco seasoning and 1 tsp cumin. Stir to combine, then cover and reduce the heat to low. Simmer for 10 minutes. If the chicken is not cooked through and the veggies are not tender, cover and let simmer for another 5 minutes.
Sprinkle the cheese over the top. Cover and let cook for another 1-2 minutes or until the cheese has melted.
Sprinkle cilantro and green onions on top.
Serve warm as is or serve on top of rice.
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