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TEX MEX CHICKEN AND ZUCCHINI


TEX MEX CHICKEN AND ZUCCHINI

Mexican chicken and zucchini recipe cooked in the same pan with black beans, corn, fresh herbs, taco seasoning and cream cheese. One pan, low carb and 30 minutes of dinner.

Ingredients

1 tablespoon avocado or coconut oil
1 medium onion, finely chopped
3 large cloves of garlic, minced
2 medium bell peppers, chopped
1 pound boneless and skinless chicken breasts sliced ​​into 1 inch pieces
1 cup corn, frozen or fresh
2 large zucchini sliced
14 oz black beans, dried and washed
14 ounces can dice tomatoes
1 teaspoon seasoning tacos
1 tablespoon of caraway seeds, divided
1 teaspoon of salt
Ground black pepper to taste
1 cup Tex Mex or Colby Jack cheese, grated
1/2 cup chopped green onion
1/2 cup cilantro, chopped

Instructions

  1. Heat a large, deep skillet over low - medium heat and swirl oil to cover. Add onions, garlic and bell peppers; simmer for 3 minutes, stirring occasionally.
  2. Transfer the vegetables to the pan and add the chicken. Sprinkle 1 tsp. caraway seeds, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
  3. Add the corn, beans, tomatoes, zucchini, taco seasoning and remaining caraway seeds. Stir, cover and cook on a weak medium for 10 minutes.
  4. Sprinkle with cheese, cover and cook for several minutes or until the cheese has melted. Top with chives and cilantro. Serve hot, alone or with brown rice or quinoa.
This article is adaptd from this site.

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