Clean Eating Tex Mex Zucchini & Chicken Skillet

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

Tex Mex Zucchini & Chicken Skillet 🍅Terrific emoji👌 

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

Enjoy!
Heart emoji❤Rachel

Colorful Zucchini Chicken Skillet Healthy Tex Mex Zucchini Chicken Skillet

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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 cook on low heat for a couple of minutes until cheese is melty.
  9. Top with cilantro and enjoy!
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https://cleanfoodcrush.com/tex-mex-zucchini-chicken-skillet-clean-eating/

 CleanFoodCrush Tex Mex Zucchini Chicken Skillet



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