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–+ servings

Chicken & Zucchini Tex Mex Skillet

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Equipment

Ingredients

  • 2 chicken breasts cut into bit size pieces
  • 1 tbsp avocado oil
  • 2 zucchini ½" diced
  • 1 onion
  • 2 bell peppers red and yellow are my favorites!
  • ½ bundle green onions sliced
  • 1 small can corn (8.75 oz)
  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes
  • 1 cup shredded cheese mexican blend or colby jack
  • sriracha for serving
  • 4 cloves minced garlic
  • 1 packet taco seasoning
  • 1 tbsp cumin
  • ¼ tbsp red pepper flakes
  • salt and pepper

Instructions

  • Heat large skillet to low/medium and cover with oil.
  • Sauté bell peppers, onion and garlic for about 3 minutes. Move to one side of the pan when done.
  • Toss bite sized shicken pieces with cumin and ½ tbsp of taco seasoning. Add to pan and cook about 5 minutes, turning once. Stir to combine with peppers and onions.
  • Add beans, corns, tomatoes, remaining taco seasoning and red pepper flakes. Stir to combine.
  • Add diced zucchini and stir to combine. Cover for 10 minutes.
  • Serve with a drizzling of sriracha, topped with shredded cheese and sliced green onions.