Delicious Dinner

Do you ever have a taste for something?  Do you go to All Recipes and put in the ingredients that you think you want to use and do a search?  I did yesterday and came up with a GREAT recipe that just hit the spot last night.  What I found was Tex Mex Chicken and Zucchini.  I didn't find it though on All Recipes.  I found it here.....https://ifoodreal.com/chicken-and-zucchini/

We are always watching our carbs as we've found that helps us keep our weight down.  This recipe had all of the flavors I was searching for.  It went together fairly quickly with things that I had on hand.  Many of you might not have all the ingredients in your freezer/pantry, but they are easily accessible from your local grocery.

This dish was delicious! Cooked with diced tomatoes, cumin, taco seasoning, topped with cheese and fresh herbs. I added just a cup of shredded organic Colby Jack cheese and a few handfuls of cilantro and green onions. Fresh herbs are a great way to add flavor to any dish without extra calories.

Tex Mex Chicken and Zucchini

★★★★★

5 from 8 reviews

Low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.

• Author: ifoodreal.com
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 servings

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

1. 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.
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. Serve hot, on its own or with brown rice or quinoa.

Store: Refrigerate covered for up to 3 – 4 days.

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