Tex Mex Chicken & Zucchini Skillet


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  • 1 tablespoon extra-virgin olive oil
  • 1 onion chopped
  • 3 garlic cloves minced
  • 2 bell peppers chopped
  • 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons cumin divided
  • ½ teaspoon salt
  • 1 cup corn, frozen or fresh
  • 3 small zucchinis diced
  • 1 14-ounce can no salt added black beans, drained and rinsed
  • 1 14-ounce can dice tomatoes
  • 4 teaspoon taco seasoning
  • 1 cup Colby jack cheese shredded
  • ½ cup green onions, chopped


  1. Heat oil in a large, deep skillet over medium heat and swirl to coat. Add onion, garlic, and bell pepper; sauté for 3 minutes, stirring occasionally.
  2. Move vegetables to the side of the skillet and add the chicken. Sprinkle with 1 tablespoon cumin, salt, and black pepper. Cook for about 5 minutes, mixing occasionally.
  3. Add corn, zucchini, beans, tomatoes, taco seasoning, and remaining cumin. Stir well; 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.


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