Tex Mex Chicken & Zucchini
4 Servings | 35 Minutes Cook Time
NUTRIENTS
- Calories: 350-400
- Protein: 35g
- Fat: 16g
- Carbohydrates: 30g
- Fiber 9g
- Sugar: 7g
INGREDIENTS
- 1 tbsp Coconut Oil
- 1 Medium Onion (chopped)
- 3 Large Garlic Cloves (minced)
- 2 Medium Bell Peppers (diced)
- 1 lb Chicken Breasts (cubed)
- 1 Cup Corn (fresh or frozen)
- 2 Large Zucchini (sliced)
- 14 oz Canned Black Beans (drained)
- 1 tsp Taco Seasoning
- 1 tbsp Cumin (divided)
- 1 tsp Salt
- 1 tbsp Black Pepper
- 1 Cup Shredded Colby Jack Cheese
- 1/2 Cup Green Onion (diced)
- 1/2 Cup Cilantro (chopped)
DIRECTIONS
COOKING INSTRUCTIONS:
- Preheat skillet and coat with coconut oil. Add onion, garlic, and bell pepper. Sauté for 3 minutes. Set aside.
- Cook chicken in the same skillet, seasoning with salt, pepper, and 1 tsp cumin. Cook until no longer pink.
ASSEMBLY AND FINISHING:
- Add corn, black beans, tomatoes, zucchini, taco seasoning, and the remaining cumin to the skillet. Cook for 10 minutes until vegetables are tender.
- Stir in the peppers and sprinkle with cheese, cilantro, and green onion. Cook until cheese is melted and everything is heated through.
RETURN TO RECIPES 