1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp cumin, divided
½ tsp salt
black pepper, to taste
1 cup corn, frozen or fresh
3 small zucchini, diced
1 (14 oz) can no salt added black beans, drained and rinsed
1 (14 oz) can diced tomatoes
4 tsp taco seasoning
1 cup Colby jack cheese, shredded
½ cup green onions, chopped
½ cup cilantro, chopped
Instructions
Heat oil in a large, deep skillet over medium heat and swirl to coat. Add onion, garlic, and bell pepper; saute for 3 minutes, stirring occasionally.
Move vegetables to the side of the skillet and add the chicken. Sprinkle with 1 tablespoon cumin, salt, and black pepper. Cook for about 5 minutes, or until no longer pink, mixing occasionally.
Add corn, zucchini, beans, tomatoes, taco seasoning, and remaining cumin. Stir well; 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.