Tex Mex Chicken and Zucchini
Ingredients
- 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 tbsp Olive Oil Marketplace Roasted Chili & Lime EVOO - Purchase Here
- 14 oz can black beans drained & rinsed
- 14 oz can diced petite tomatoes not drained
- 2 tsp Get-R-Smoked Mexican/Taco Seasoning - Purchase Here
- 1 tbsp cumin divided
- 1 tsp salt
- Ground black pepper to taste
- 1 cup Tex Mex or Colby Jack cheese shredded
- 1/2 cup green onions chopped
- 1/2 cup cilantro chopped
Garnish Optional:
- Rice, Sour Cream, Cilantro and Black Olives. Top with crushed tortilla chips.
Instructions
- 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.
- Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
- Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, 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, on its own or with rice or as a garnish, add sour cream, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips.
Notes
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