This Tex Mex chicken and zucchini is a variety of my dark bean quinoa dish with included chicken for a protein help and quinoa supplanted by zucchini. Everything is cooked inside 30 minutes, directly in one skillet.
Delicate chicken bosom, delicate dark beans, sweet corn and squash, which is added at the conclusion to protect the crunchiness.
This Mexican zucchini and chicken was flavorful! Cooked with diced tomatoes, cumin, taco flavoring, bested with cheddar and new herbs. I included only a cup of destroyed natural Colby Jack cheddar and a couple of bunches of cilantro and green onions. New herbs are an extraordinary method to add flavor to any dish without additional calories.
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Ingredients
- 1 tbsp avocado or coconut oil
- 1 medium onion, finely chopped
- 3 large garlic cloves, minced
- 2 medium bell peppers, chopped
- 1 lb boneless & skinless chicken breasts, cut into 1” pieces
- 1 cup corn, frozen or fresh
- 2 large zucchini, diced
- 14 oz can black beans, drained & rinsed
- 14 oz can diced tomatoes
- 1 tsp taco seasoning
- 1 tbsp cumin, divided
- 1 tsp salt
- Ground black pepper, to taste
- 1 cup Tex Mex or Colby Jack cheese, shredded
- 1/2 cup green onions, 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.
For more detail : bit.ly/2WSNlSM
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