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!
INGREDIENTS
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.
|
|