Tex Mex Chicken Zucchini Skillet

Name: Tex Mex Chicken Zucchini Skillet
Yield: 4 serves
Ingredients: 0.75 lb chicken breasts (cut into bite size pieces); 1 cup zucchini; 0.5 cup red bell pepper (diced); 0.5 cup yellow bell pepper (diced); 0.5 cup onion (diced); 3 cloves garlic (diced); 0.5 cup corn (frozen or fresh); 0.5 cup black beans (canned, rinsed and drained); 0.5 cup diced tomatoes (canned, not drained); 2 tbsp oil; 2 tsp taco seasoning; 1 tsp cumin; 0.5 cup mexican blend shredded cheese; 0.5 cup cilantro (chopped)

a one pan dinner that packs a lot of protein and a little heat. all you need is 20 minutes and something to sip on — like maybe a margarita or twooo.

Yield4 serves

Ingredients

Directions

1
Toss chicken with taco seasoning and cumin. Over medium heat, add 1 tbsp oil to large skillet and cook chicken about 5 min, stirring occasionally. Remove from pan and set aside.
2
Add 1 more tbsp oil to pan and sauté onion, garlic, and bell peppers for 5 min, stirring occasionally. Add zucchini, black beans, corn, and tomatoes. Cover and cook on low for 10 min.
3
Return chicken to skillet. Sprinkle cheese on top and cover for a few minutes until cheese is melted. Top with cilantro.

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Ingredients

Directions

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