One-Pan Tex-Mex Chicken and Zucchini

A Low-carb addition to your taco Tuesday line up. This recipe is a great weeknight meal and comes together really quickly! The best part is – you only need one large skillet to prepare it!

Ingredients:

• 1 lb boneless chicken breast, cut into 1’’ pieces
• 2 large zucchini, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen corn
• 1 tbsp oil
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 2 tbsp taco seasoning
• 1 cup shredded cheese
• ½ cup cilantro or green onions, chopped

Directions

1. Heat oil in a large skillet with high sides over medium heat. Add onion, pepper, and garlic and sauté for 2-3 minutes or until softened.
2. Add diced chicken breast to the pan and allow to brown for 5 minutes. Stir in taco seasoning, corn, beans, diced tomatoes, and zucchini. Cook over medium-low heat for 10 minutes until zucchini has softened.
3. Sprinkle cheese over the top and allow to melt. Top with cilantro or green onions.