Tex Mex Chicken and Zucchini Skillet

One skillet dinners. Can I get an Amen?! I love this colorful dinner! And not only is it colorful, but it's super flavorful and nutritious, too! 

Not a fan of one of the ingredients? Leave it out! Change it up! You can eat it as is or serve it with quinoa or rice. 

I love this dinner year-round, but the recipe definitely comes in handy when I have more zucchini than I know what to do with in the summertime!

Let me know if you try it!

Ingredients

• 1 tbsp. olive oil
• 1 medium onion, diced
• 1 medium bell pepper, chopped
• 3 large garlic cloves, minced
• 1 lb. boneless & skinless chicken breasts, cut into 1" pieces
• 1 tsp. store bought or homemade taco seasoning - see mine here
• 1 Tbsp. cumin
• 1 tsp. salt
• black pepper (to taste) OR 1 drop Black Pepper Vitality

• 1 cup corn (I use canned)
• 2 medium zucchini, chopped
• 14 oz. can black beans, drained & rinsed
• 14 oz. can petite diced tomatoes (with juices)
• 1 cup Tex Mex or Colby Jack cheese, shredded
• 1/2 cup cilantro

Directions

1. Preheat a large, deep skillet over medium heat. Add the olive oil.

2. Add the onion and bell pepper and cook for a few minutes. Add the chicken and garlic and cook for a few minutes more.

3. Next, add your cumin, taco seasoning, salt, and pepper. Stir well and continue cooking until the chicken is no longer pink.

4. Add the corn, zucchini, black beans and tomatoes. Stir to combine, cover with lid, and cook over medium heat for 10 minutes.

5. Sprinkle with cheese and cover again until melted. Add cilantro. 

6. Serve plain or with quinoa or rice.