Tex Mex Chicken and Zucchini Skillet

Adapted from I Food Real

There's no way you won't like zucchini after trying this skillet. Zucchini, peppers, onion, corn, chicken, cheese--this is not rocket science for your taste buds. A one-pan meal that every age will love!

INSTRUCTIONS

• 1 lb boneless & skinless chicken breasts cut into 1″ pieces

• 2 large zucchini or yellow squash, diced

• 2 medium bell peppers chopped

• 1 medium onion finely chopped

• 3 large garlic cloves minced

• 1 cup corn frozen or fresh

• 1 Tbsp oil for frying

• 14 oz can black beans drained & rinsed

• 14 oz can diced tomatoes not drained

• 1-2 Tbsp taco seasoning (Ridiculously Good!)

• 1 Tbsp cumin divided

• 1 tsp salt

• Ground black pepper to taste

• 1 cup Cheddar cheese shredded

• 1/2 cup onion top chopped

• 1/2 cup cilantro chopped

INSTRUCTIONS

• 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.

• 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.

• Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.

• 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. Or as a garnish, feel free to add sour cream, cilantro and black olives after the cheese has melted. Top with crushed tortilla chips. Use as filling in gluten-free or regular tortillas, garnished with sliced avocado.