Tex Mex Zucchini & Chicken Skillet

Tex Mex Zucchini & Chicken Skillet
Taco Tuesday can STILL happen tonight because this tasty skillet takes just about 20 minutes from start to finish!

makes about 5-6 servings

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!