Mexican Style Skillet Chicken and Zucchini

Mexican Style Skillet Chicken and Zucchini

An easy skillet taco seasoned chicken and vegetable meal topped with plenty of melted cheese!

Print Recipe

ingredients

• 2 tablespoons oil
• 1 pound boneless and skinless chicken breasts or thighs, cut into bite sized pieces
• 2 zucchini, diced
• 1 onion, diced
• 2 bell peppers (any colour), diced
• 3 cloves garlic, chopped
• 2 tablespoons taco seasoning (link) (or one package)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can diced tomatoes (or 2 cups salsa)
• 1 cup corn (fresh or frozen)
• 1 cup cheese (such as cheddar, monterey jack, etc), shredded
• 2 green onions, sliced (optional)
• 2 tablespoon cilantro, chopped (optional)

directions

1. Heat the oil in a large skillet over medium-high heat, add the chicken and cook, about 8-10 minutes, before setting aside.
2. Add the zucchini and cook until just tender, about 7-8 minutes, before setting aside.
3. Add the onion and bell peppers and cook until just tender, about 5-6 minutes.
4. Add the garlic and taco seasoning, mix, and cook until fragrant, about a minute.
5. Add the chicken, zucchini, beans, and tomatoes, bring to a boil, reduce the heat and cook for 5 minutes.
6. Mix in the corn.
7. Sprinkle on the cheese, cover and let it melt.
8. Top with the green onions and cilantro and enjoy!

Nutrition Facts: Calories 309, Fat 15g (Saturated 5g, Trans 0), Cholesterol 76mg, Sodium 574mg, Carbs 28g (Fiber 9g, Sugars 8g), Protein 29g

Nutrition by: