Mexican Chicken and Zucchini cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. One pan, low carb and 30 minute dinner.
Tender chook breast, gentle black beans, sweet corn and squash, that’s delivered at the very end to hold the crunchiness.
This Mexican zucchini and chook became delicious! Cooked with diced tomatoes, cumin, taco seasoning, crowned with cheese and sparkling herbs. I introduced only a cup of shredded organic Colby Jack cheese and some handfuls of cilantro and green onions. Fresh herbs are a exquisite manner to feature flavour to any dish without more calories.
Enjoy! Also ensure to strive my bird zucchini with garlic corn and zucchini bake.
How to Make Tex Mex Chicken and Zucchini
Preheat massive deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 mins, stirring now and again.
Move greens to the aspect of the skillet and upload hen. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for approximately 5 minutes, stirring once in a while.
Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cowl and cook on low-medium for 10 mins.
Sprinkle with cheese, cowl and prepare dinner for a few minutes or till cheese has melted. Top with green onion and cilantro. Serve hot, on its very own or with brown rice or quinoa.
Tips for Best Chicken and Zucchini
Do no longer over cook zucchini – Follow the recipe and do not prepare dinner till zucchini seem smooth and cooked.
Watery skillet? Means overcooked zucchini. They contain of 95% water and the longer you cook dinner squash, the more water it releases.
No want to empty diced tomatoes – Its juices upload flavor.
Use very huge skillet – This recipe makes lots and now not overcrowded skillet outcomes in more firm zucchini.
Chicken -You can use uncooked chicken breasts, thighs, tenders or maybe shredded cooked bird.
How to Store and Reheat Leftovers
Refrigerate leftovers for up to three-4 days in an airtight field. Do no longer freeze – zucchini turns into a complete mush once thawed. Again, ninety five% water content material trouble.
To reheat, simmer on low warmth in a skillet for 5 mins blanketed. If you use non-stick skillet you have to no longer need any water or oil to reheat the dish as again zucchini will release water.
1/2 cup green onions chopped
1/2 cup cilantro 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
1 tbsp avocado or coconut oil
1 medium onion finely chopped
14 oz can low sodium black beans drained & rinsed
14 oz can low sodium diced tomatoes not drained
1 tsp store bought or homemade taco seasoning
1 tbsp cumin divided
1 tsp salt
Ground black pepper to taste
1 cup Tex Mex or Colby Jack cheese shredded
US Customary – Metric
Preheat big deep skillet on low – medium warmth and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 mins, stirring once in a while.
Move veggies to the facet of the skillet and upload bird. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about five mins, stirring every so often.
Add corn, beans, tomatoes, zucchini, taco seasoning and closing cumin. Stir, cowl and cook on low-medium for 10 minutes.
Sprinkle with cheese, cover and cook for a couple of minutes or till cheese has melted. Top with green onion and cilantro. Serve hot, on its very own or with brown rice or quinoa.
Store: Refrigerate covered for up to 3 – four days. Do no longer freeze.
To reheat: Simmer on low warmness in a skillet for five minutes protected. If you operate non-stick skillet you should not want any water or oil to reheat the dish as once more zucchini will release water.
Do no longer over cook zucchini. Follow the recipe and do now not cook till zucchini appear soft and cooked. They contain of ninety five% water and the longer you cook squash, the extra water it releases.