TEX-MEX CHICKEN & ZUCCHINI

This is a great recipe for all that fresh Summer Produce!  On occasion, we swap carrots for the black beans if we are trying to cut down on carbs, and skip the cheese if we are trying to lower fat.    This quick 30 minute meal is great on its own, or on top of rice, quinoa, or even tortilla chips.

 Enjoy!

Ingredients

 

·       1 pound boneless & skinless chicken breasts, cut into 1″ pieces

·       2 large zucchini, diced

·       2 medium bell peppers, chopped

·       1 medium onion, finely chopped

·       3 large garlic cloves,, minced

·       1 cup corn, frozen or fresh (no need to thaw)

·       1 Tbsp avocado oil, for sautéing

·       14 oz can low sodium black beans, drained & rinsed (we love Eden Organic)

·       14 oz can low sodium diced tomatoes, not drained (or a few chopped fresh tomatoes)

·       1 tsp taco seasoning (store bought or homemade)

·       1 Tbsp cumin, divided

·       1 tsp salt

·       ground black pepper, to taste

·       1 cup Cheddar or Colby Jack cheese, shredded

·       1/2 cup scallions, chopped

·       1/2 cup cilantro, minced

 

Method

1)      Preheat a large skillet on medium heat and swirl oil to coat. Add onion, garlic, and bell pepper (also chopped carrot if using); sauté for 3 minutes, stirring occasionally.

2)     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.

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

4)     Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.

5)   To garnish, add sour cream, cilantro, and/or black olives after the cheese has melted.  Top with crushed tortilla chips.·