Ingredients
1 Tbsp extra-virgin olive oil
1 onion, chopped
3 garlic cloves, minced
2 bell peppers, chopped
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 Tbsp cumin, divided
½ tsp salt
black pepper, to taste
1 cup corn, frozen or fresh
3 small zucchini, diced
1 (14 oz) can no salt added black beans, drained and rinsed
1 (14 oz) can diced tomatoes
4 tsp taco seasoning
1 cup Colby jack cheese, shredded
½ cup green onions, chopped
½ cup cilantro, chopped
Instructions
1. Heat oil in a large, deep skillet over medium heat and swirl to coat. Add onion, garlic, and bell pepper; sauté for 3 minutes.
2. Move vegetables to the side of the skillet and add the chicken. Sprinkle with 1 tablespoon cumin, salt, and black pepper. Cook for about 5 minutes or until no longer pink.
3. Add corn, zucchini, beans, tomatoes, taco seasoning, and remaining cumin. Stir well; cover and cook on low-medium for 10 minutes.
4. Sprinkle with cheese, cover, and cook a few more minutes until cheese melts.
5. Top with green onions and cilantro. Serve hot.
Notes
For firmer zucchini, sauté it separately before adding to the skillet. You can substitute Colby jack with cheddar or Monterey jack. Leftovers store well up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 85mg