Clean Eating Tex Mex Zucchini & Chicken Skillet

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

Tex Mex Zucchini & Chicken SkilletĀ šŸ…Terrific emojišŸ‘ŒĀ 

Taco Tuesday can STILL happen tonight because this tasty skillet takes just about 20 minutes from start to finish!Clean Tex Mex Zucchini Chicken SkilletTex Mex Zucchini Chicken Skillet IngredientsMakes about 5-6 servings
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

Eat Clean Tex Mex Zucchini Chicken SkilletInstructions:

  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 cookĀ on low heat for a couple of minutes until cheese is melty.
  9. Top with cilantro and enjoy!

Enjoy!
Heart emojiā¤Rachel

Colorful Zucchini Chicken Skillet Healthy Tex Mex Zucchini Chicken Skillet

{“@context”:”http://schema.org”,”@type”:”Recipe”,”recipeIngredient”:[“1.5 lbs. boneless & skinless chicken breasts, cut into bite sized pieces r”,”1 Tbsp avocado oil, or olive oil r”,”1 red onion, dicedr”,”4 fresh garlic cloves, minced or pressed r”,”3 medium bell peppers – different colors, diced r”,”1 cup organic corn, frozen or fresh r”,”2 medium zucchini, or yellow squash, diced r”,”14 oz black beans, or kidney beans drained & rinsed r”,”3 tsp ground cumin r”,”1 tsp chili powderr”,”sea salt and pepper to taste r”,”1 cup cherry tomatoes, chopped r”,”1/4 cup shredded cheese of choice r”,”a small bunch of cilantro leaves, chopped”],”name”:”Tex Mex Zucchini & Chicken Skillet “,”cookTime”:null,”prepTime”:null,”totalTime”:null,”recipeInstructions”:[“Heat oil in a large skillet over medium heat.r”,”Add onion, peppers and garlic and saute for 2-3 minutes.r”,”Add zucchini, corn, black beans and cook while stirring for a few more minutes.r”,”Move veggie mixture to a side of the skillet and add chicken.r”,”Sprinkle with cumin, chili powder, a pinch of sea salt and black pepper.r”,”Cook until no longer pink in the inside and golden brown, about 5 -7 minutes.r”,”Once the chicken is cooked through, stir well to combine.r”,”Add the cherry tomatoes and sprinkle with cheese, then cover and cooku00a0on low heat for a couple of minutes until cheese is melty.r”,”Top with cilantro and enjoy!”]}

Tex Mex Zucchini & Chicken Skillet

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 cookĀ on low heat for a couple of minutes until cheese is melty.
  9. Top with cilantro and enjoy!
4.21

https://cleanfoodcrush.com/tex-mex-zucchini-chicken-skillet-clean-eating/

Ā CleanFoodCrush Tex Mex Zucchini Chicken Skillet



Source link

Leave a Reply

Your email address will not be published. Required fields are marked *