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Tex Mex Zucchini & Chicken Skillet

Ingredients

  • 1.5 lbs. boneless & skinless chicken breasts cut into bite sized pieces
  • 1 Tbsp avocado oil or olive oil
  • 1 red onion diced
  • 4 fresh garlic cloves minced or pressed
  • 3 medium bell peppers - different colors diced
  • 1 cup organic corn frozen or fresh
  • 2 medium zucchini or yellow squash, diced
  • 14 oz black beans or kidney beans drained & rinsed
  • 3 tsp ground cumin
  • 1 tsp chili powder
  • sea salt and pepper to taste
  • 1 cup cherry tomatoes chopped
  • 1/4 cup shredded cheese of choice
  • a small bunch of cilantro leaves chopped

Instructions

  • Heat oil in a large skillet over medium heat.
  • Add onion, peppers and garlic and saute for 2-3 minutes.
  • Add zucchini, corn, black beans and cook while stirring for a few more minutes.
  • Move veggie mixture to a side of the skillet and add chicken.
  • Sprinkle with cumin, chili powder, a pinch of sea salt and black pepper.
  • Cook until no longer pink in the inside and golden brown, about 5 -7 minutes.
  • Once the chicken is cooked through, stir well to combine.
  • Add the cherry tomatoes and sprinkle with cheese, then cover and cook on low heat for a couple of minutes until cheese is melty.
  • Top with cilantro and enjoy!