Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
2 large zucchini, diced (green or yellow zucchini, patty pan squash, or chayote also work)
2 medium bell peppers, chopped (any color, green preferred; can be omitted)
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup corn (frozen, fresh, or canned, drained)
1 tablespoon oil for frying (avocado oil, olive oil, or butter)
1 (14-ounce) can low sodium black beans, drained and rinsed
1 (14-ounce) can low sodium diced tomatoes, not drained
1 teaspoon taco seasoning (store-bought or homemade)
1 tablespoon ground cumin, divided
1 teaspoon salt
Black pepper to taste
1 cup shredded Tex Mex or Colby Jack cheese
1/2 cup chopped green onion
1/2 cup chopped cilantro
Lime juice for finishing
Instructions
1-Preheat a large deep skillet over low to medium heat and add oil.
2-Sauté onion, garlic, and bell pepper for 3 minutes, stirring occasionally.
3-Push vegetables to one side, add chicken pieces, and sprinkle with 1 teaspoon cumin, salt, and pepper. Cook for about 5 minutes.
4-Add corn, black beans, diced tomatoes with juices, zucchini, taco seasoning, and remaining 2 teaspoons cumin. Stir well.
5-Cover skillet and cook on low to medium heat for 10 minutes, ensuring zucchini stays firm.
6-Sprinkle shredded cheese evenly over the mixture, cover, and cook until melted.
7-Remove from heat, top with chopped green onion and cilantro, and finish with lime juice.
8-Serve hot, perhaps with sour cream or avocado for extra flair.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🥒 Do not overcook zucchini to prevent a watery texture and use a large skillet to avoid overcrowding.
🍅 Do not drain diced tomatoes to retain sauce flavor.
🧂 Adjust salt depending on sodium content in beans and tomatoes; fresh cilantro and green onion add flavor without calories.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Tex Mex
- Diet: Standard/None
Nutrition
- Serving Size: Approximately 1.75 cups
- Calories: 323
- Sugar: 7 g
- Sodium: 699 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 68 mg