Tex Mex Chicken and Zucchini Recipe
A delicious Tex Mex Chicken and Zucchini recipe loaded with flavors and packed with nutrients.
Equipment
- large deep skillet
Ingredients
Protein
- 1 lb boneless & skinless chicken breasts, cut into 1″ pieces
Vegetables
- 2 large zucchini, diced
- 2 medium bell peppers, chopped
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 1 cup corn, frozen or fresh
- 14 oz low sodium black beans, drained & rinsed
- 14 oz low sodium diced tomatoes, not drained
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
Seasonings
- 1 teaspoon taco seasoning
- 1 tablespoon cumin, divided
- 1 teaspoon salt
- ground black pepper, to taste
Dairy
- 1 cup Tex Mex or Colby Jack cheese, shredded
Oil
- 1 tablespoon oil, for frying
Instructions
Cooking Steps
- Preheat large (12 inch) deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; sauté for 3 minutes, stirring occasionally.
- Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 teaspoon 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 Instant Pot brown rice or Instant Pot quinoa. Or as a garnish, feel free to add sour cream, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips. Use as filling in low carb wraps, garnished with sliced avocado.
Notes
Store: Refrigerate covered for up to 3 – 4 days. Do not freeze. To reheat: Simmer on low heat in a skillet for 5 minutes covered. Do not over cook zucchini.
Nutrition
Serving: 1.75cupsCalories: 323kcalCarbohydrates: 19gProtein: 25gFat: 11gSaturated Fat: 7gCholesterol: 68mgSodium: 699mgFiber: 5gSugar: 7g
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