Tex Mex Chicken & Zucchini Skillet
This is my new favorite recipe! It is super easy and fast to cook and stays delicious, even when reheated in the microwave. I am trying to reduce my carbs so I eat it as is or with a low carb tortilla, but it would also be yummy with rice. I like to rip off bite size pieces of tortilla and fill it with a spoonful of the dish and shove the whole thing in my mouth. Delicious! It is also super yummy just reheated with some extra cheese. I bought the “Mexican” blend of already shredded cheese and the fire roasted tomatoes (I love that flavor). A lot of people rinse their black beans, but I only drained them and it was fine, but you can definitely rinse them if you prefer. I recommend using a deep skillet because the liquid can sneak up on you, especially as the zucchini cooks. I love this recipe, especially on these dark cold late fall days!
1 tbsp oil of your choice (I used vegetable oil)
1/2 medium onion finely chopped
2 large garlic cloves minced
1 lb. boneless & skinless chicken breasts cut into bite size pieces
1 cup or 1 can corn
1 large zucchini diced
14 oz can low sodium black beans drained
14 oz can low sodium diced tomatoes not drained
1 tsp taco seasoning
1 tsp salt
Ground black pepper to taste
1 cup Mexican 4 cheese or Colby Jack cheese shredded
1. Preheat 12-inch skillet, the deeper the better, on medium heat, add oil to pan and swirl oil to coat. Add onion and garlic to pan and sauté for 3 minutes, stirring occasionally.
2. Add chicken to skillet and sprinkle with salt and black pepper. Cook for 5-7 minutes, stirring occasionally.
3. Add the corn, beans, tomatoes, zucchini, taco seasoning to skillet. Stir, cover and cook on medium for 10 minutes.
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted.
Store: Refrigerate covered for up to 3 - 4 days. Do not freeze.