This Mexican zucchini and hen become scrumptious! Cooked with diced tomatoes, cumin, taco seasoning, topped with cheese and fresh herbs. I introduced only a cup of shredded natural Colby Jack cheese and some handfuls of cilantro and inexperienced onions. Fresh herbs are a fantastic way to feature flavour to any dish without more energy.

Enjoy! Also make sure to attempt my chook zucchini with garlic corn and zucchini bake.

Tex Mex Chicken and-Zucchini

Ingredients

  • 1 tbsp avocado or coconut oil
  • 1 medium onion, finely chopped
  • 3 large garlic cloves, minced
  • 2 medium bell peppers, chopped
  • 1 lb boneless & skinless chicken breasts, cut into 1” pieces
  • 1 cup corn, frozen or fresh
  • 2 large zucchini, diced
  • 14 oz can low sodium black beans, drained & rinsed
  • 14 oz can low sodium diced tomatoes, not drained
  • 1 tsp store bought or homemade taco seasoning
  • 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

Instructions

  1. Preheat large deep skillet on low – medium heat and swirl oil 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 chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
  3. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, 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, on its own or with brown rice or quinoa.

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

To reheat: Simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the dish as again zucchini will release water.

 

view full recipe at ifoodreal

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