Tex Mex Chicken and Zucchini

One pan Tex Mex chicken and zucchini recipe with black beans, corn, tomatoes and melted cheese on top. Low carb and crowd pleasing 30 minute dinner.

Chicken breast Zucchini Bell pepper Onion Garlic Corn Oil Black beans Diced tomatoes Taco seasoning Cumin Salt and pepper Tex Mex or colby cheese Green onion Cilantro

Ingredients You Need

Preheat large (12 inch) deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.

1. 

Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook and stir for about 5 minutes.

2.

Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin.

3.

Stir, cover and cook on low-medium for 10 minutes.

4.

Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.

5.

Serve hot, on its own or with brown rice or quinoa. Or as a garnish, feel free to add sour cream, cilantro and black olives after the cheese has melted.

6.

Refrigerate covered for up to 3 – 4 days. Do not freeze. Reheat in skillet on low heat.

Storing 

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More Tex Mex Skillets  To Try

Taco Skillet

Skillet Enchiladas

Full recipe at iFoodReal.com