Easy Tex Mex Chicken Zucchini (Print Version)
# Ingredients:
→ Protein
01 -
1 pound of skinless, boneless chicken breasts, diced into 1-inch bits
→ Vegetables
02 -
1 1/2 cups frozen or fresh corn kernels
03 -
3 garlic cloves, chopped finely
04 -
1 diced onion, medium-sized
05 -
2 bell peppers, chopped into pieces
06 -
2 zucchinis, sliced into chunks
07 -
1/2 cup freshly chopped cilantro
08 -
1/2 cup chopped green onions
→ Pantry Items
09 -
1 teaspoon of taco seasoning
10 -
14 ounces of low-sodium black beans, rinsed and drained
11 -
1 tablespoon cooking oil
12 -
14 ounces of canned diced tomatoes, with juices
13 -
1 tablespoon cumin (split between uses)
14 -
A dash of black pepper for seasoning
15 -
1 teaspoon table salt
→ Dairy
16 -
1 cup grated Colby Jack or Tex-Mex cheese mix
# Instructions:
01 -
Warm up a big (12-inch) deep skillet over medium-low heat. Coat the pan with oil, then mix in the onion, minced garlic, and chopped bell peppers. Let them cook for about 3 minutes, stirring a bit now and then.
02 -
Push the vegetables off to the edges of the skillet and toss in the chicken chunks. Sprinkle with a teaspoon of cumin, pepper, and salt. Let it cook for 5 minutes, stirring every once in a while.
03 -
Drop in the zucchini chunks, corn kernels, beans, canned tomatoes (with their juice), taco seasoning, and the extra cumin. Give everything a good mix, put on a lid, and simmer over medium-low heat for 10 minutes.
04 -
Scatter cheese over the top, then cover up until the cheese melts into gooey goodness. Sprinkle green onions and cilantro across the top before serving.
05 -
Dish it out hot by itself or alongside some brown rice or quinoa. Add extras like sour cream, chopped olives, or crushed tortilla chips. This mixture can also double as stuffing for low-carb wraps with sliced avocado on the side.
# Notes:
01 -
This one-pot dish brings together fresh veggies and bold Mexican-style flavors for an easy, nutritious dinner.
02 -
To keep zucchini crisp, avoid overcooking it.