Tex Mex Zucchini & Chicken Skillet for Clean Eating Style Taco Tuesday!

Taco Tuesday can STILL happen tonight because this tasty skillet takes just about 20 minutes from start to finish!

• 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

1. Heat oil in a large skillet over medium heat.
2. Add onion, peppers and garlic and saute for 2-3 minutes.
3. Add zucchini, corn, black beans and cook while stirring for a few more minutes.
4. Move veggie mixture to a side of the skillet and add chicken.
5. Sprinkle with cumin, chili powder, a pinch of sea salt and black pepper.
6. Cook until no longer pink in the inside and golden brown, about 5 -7 minutes.
7. Once the chicken is cooked through, stir well to combine.
8. Add the cherry tomatoes and sprinkle with cheese, then cover and cook on low heat for a couple of minutes until cheese is melty.
9. Top with cilantro and enjoy!

Enjoy!

Ingredients

• 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

Instructions

1. Heat oil in a large skillet over medium heat.
2. Add onion, peppers and garlic and saute for 2-3 minutes.
3. Add zucchini, corn, black beans and cook while stirring for a few more minutes.
4. Move veggie mixture to a side of the skillet and add chicken.
5. Sprinkle with cumin, chili powder, a pinch of sea salt and black pepper.
6. Cook until no longer pink in the inside and golden brown, about 5 -7 minutes.
7. Once the chicken is cooked through, stir well to combine.
8. Add the cherry tomatoes and sprinkle with cheese, then cover and cook on low heat for a couple of minutes until cheese is melty.
9. Top with cilantro and enjoy!