Tex Mex Chicken and Zucchini
This dish combines chicken and zucchini with vibrant vegetables and spices for a flavorful meal.
Equipment
- Skillet
- Knife
Ingredients
For the Chicken and Vegetables
- 1 lb boneless & skinless chicken breasts, cut into 1″ pieces
- 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
- 1 tablespoon oil, for frying
For the Beans and Spices
- 14 oz can low sodium black beans, drained & rinsed
- 14 oz can low sodium diced tomatoes, not drained
- 1 teaspoon store bought or homemade taco seasoning
- 1 tablespoon cumin, divided
- 1 teaspoon salt
- Ground black pepper, to taste
For the Toppings
- 1 cup Tex Mex or Colby Jack cheese, shredded
- ½ cup green onions, chopped
- ½ cup cilantro, chopped
Instructions
- Heat oil in a skillet over medium heat. Add chicken pieces and cook until browned.
- Add zucchini, bell peppers, onion, and garlic to the skillet. Cook until vegetables are tender.
- Stir in corn, black beans, diced tomatoes, taco seasoning, cumin, salt, and pepper. Cook for an additional 5 minutes.
- Sprinkle cheese on top and let it melt before serving. Garnish with green onions and cilantro.
Notes
This dish can be served with rice or tortillas for a complete meal.