Tex Mex Chicken and Zucchini

Tex Mex Chicken and Zucchini with black beans, corn, tomatoes and melted cheese on top. Low carb and crowd pleasing 30 minute healthy meal.

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 minced large garlic cloves
• 1 cup frozen or fresh corn
• 1 tbsp oil for frying
• 14 oz. drained and rinsed low sodium black beans
• 14 oz can undrained low sodium diced tomatoes
• 1 teaspoon taco seasoning, store bought or homemade
• 1 tbsp cumin divided
• 1 teaspoon salt
• to taste, ground black pepper
• 1 cup Tex Mex or Colby Jack cheese shredded
• 1/2 cup chopped green onions
• 1/2 cup cilantro chopped

Instructions

1. Swirl the oil around in a 12-inch-deep skillet at low to medium heat to coat. Add the bell pepper, garlic, and onion; Sauté for three minutes, occasionally stirring.
2. Add the chicken and move the vegetables to the side of the skillet. Sprinkle with 1 tsp cumin, salt and dark pepper. Stirring occasionally, cook for about 5 minutes.
3. Include the zucchini, beans, corn, taco seasoning, and the remaining cumin. Cover and cook for 10 minutes on low-medium heat.
4. Cover and cook for a few minutes, or until the cheese has melted, covered. Garnish with cilantro and green onion.
5. Hot, either on its own or with Instant Pot quinoa or brown rice. Or, after the cheese has melted, you can add black olives, sour cream, and cilantro as a garnish. Top with squashed tortilla chips. Slice an avocado to serve as a garnish on low-carb wraps.

Notes

• Store: Cover and store for three to four days. Avoid freezing.
• To heat up: Cover and simmer for five minutes in a skillet over low heat. Again, zucchini will release water, so you won’t need any oil or water to reheat the dish if you use a nonstick skillet.
• Avoid overcooking zucchini: Follow the instructions and cook the zucchini only until they appear soft and cooked.
• Garden zucchini should be smaller: Gigantic garden zucchini are common. Simply slice them into cubes rather than quarters.
• Make use of a huge skillet: This recipe makes a lot, and the zucchini will be firmer if the skillet is not overcrowded. I used a 14-inch Green Pan, but you could also use a 12-inch skillet with walls that are about 2- to 3-inches high.