Tex Mex Zucchini & Chicken Skillet This tasty skillet takes just about 20 minut…
Tex Mex Zucchini & Chicken Skillet ??
This tasty skillet takes just about 20 minutes from start to finish!.
“I made this today and it was one of the best things I’ve ever eaten! Highly recommend this recipe!” -Alliie.
makes about 5-6 servings
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
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!
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