Tex Mex Chicken and Zucchini Skillet
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 Tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 2 bell peppers, chopped
  • 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
  1. 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.
  2. 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.
  3. Add corn, zucchini, beans, tomatoes, taco seasoning, and remaining cumin. Stir well; 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. Serve hot.
Recipe slightly adapted from ifoodreal
Nutrition Information
Serving size: ⅙ recipe Calories: 363 Fat: 12.2 Carbohydrates: 32.3 Sugar: 8.7 Sodium: 749 Fiber: 8.5 Protein: 34.7 Cholesterol: 75
Recipe by Prevention RD at https://preventionrd.com/2018/06/tex-mex-chicken-and-zucchini-skillet-weekly-menu/