1 lb boneless, skinless chicken breasts, cut into 1 pieces
1 tbsp cumin, divided
1 tsp salt
1 tsp ground black pepper
1 cup corn, frozen or fresh
14 oz can black beans, drained and rinsed
14 oz can diced tomatoes
1 tsp taco (fajita) seasoning, all natural (substitute with cayenne pepper and cumin)
1 large zucchini, diced
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1 cup cilantro, chopped
Instructions
Preheat large deep skillet on low - medium heat
and add olive oil. Add onion and garlic, saute
until translucent. Add bell pepper and saute
for a few more minutes. Move mixture to a side
of the skillet and add chicken. Sprinkle with 1
tsp cumin, salt and black pepper. Saute until a
bit golden brown, about 5 -7 minutes.
Add corn, beans, tomatoes, taco (fajita) seasoning
and remaining cumin. Bring to a boil, cover and
cook for 10 minutes.
Add zucchini and stir. Sprinkle with cheese, cover
and cook for another 5 minutes. Top with green
onions and cilantro. Serve hot, on its own or with
brown rice or quinoa.
Serving
Suggestions
Storage Instructions- Refrigerate covered for up to 3 - 4 days.
Originally Submitted
3/20/2015
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