Mexican-Flavored Chicken and Zucchini Cooked in a Skillet

Skillet Chicken and Zucchini in Mexican Style

Preparation Time: 15 minutes Cooking Time: 40 minutes Total Duration: 55 minutes Yields: 6

A simple skillet meal featuring taco-seasoned chicken and veggies, generously covered with melted cheese!

Ingredients

• 2 tablespoons oil
• 1 pound of boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces
• 2 zucchini, chopped
• 1 onion, chopped
• 2 bell peppers (any color), chopped
• 3 cloves garlic, minced
• 2 tablespoons taco seasoning (link) (or one packet)
• 1 (15 ounce) can of black beans, rinsed and drained
• 1 (15 ounce) can of diced tomatoes (or 2 cups salsa)
• 1 cup corn (fresh or frozen)
• 1 cup cheese (like cheddar, monterey jack, etc.), shredded
• 2 green onions, sliced (optional)
• 2 tablespoons cilantro, chopped (optional)

Instructions

1. In a large skillet, heat the oil over medium-high heat, add the chicken, and cook for about 8-10 minutes before removing from the pan.
2. Add the zucchini and sauté until just tender, around 7-8 minutes, then remove it from the skillet.
3. In the same skillet, add the onion and bell peppers, cooking until slightly tender, approximately 5-6 minutes.
4. Stir in the garlic and taco seasoning, mixing well and cooking until aromatic, about a minute.
5. Return the chicken, zucchini, beans, and tomatoes to the skillet, bring to a boil, then lower the heat and simmer for 5 minutes.
6. Incorporate the corn.
7. Sprinkle with cheese, cover, and allow it to melt.
8. Garnish with green onions and cilantro, then serve and relish!

Suggestion: Serve with your favorite taco toppings like sour cream, guacamole, cheese, etc.