One Pan Skinny Tex Mex Chicken and Zucchini
Ingredients
1 tbsp olive oil extra virgin
1 onions large, finely chopped
5 garlic cloves minced
2 bell pepper medium, chopped
1 lb boneless skinless chicken breasts cut into 1" pieces
1 tbsp cumin divided
1 tsp salt
1 tsp ground black pepper
1 cup corn frozen or fresh
14 ozs black beans drained & rinsed
14 ozs diced tomatoes
fajita seasoning mix 1 tsp taco, all natural, substitute with cayenne pepper + cumin
1 zucchini large, diced
1 cup colby jack cheese or Tex Mex, shredded
1/2 cup green onions chopped
1 cup cilantro chopped
Directions
1. Preheat large deep skillet on low - medium heat and add olive oil. Add onion and garlic, saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit golden brown, about 5 -7 minutes.
2. Add corn, beans, tomatoes, taco (fajita) seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
3. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.
2. Add corn, beans, tomatoes, taco (fajita) seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
3. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.