By TasteGreatFoodie
Mexican Chicken Zucchini Skillet
4 steps
Prep:10minCook:6min
Perfect addition for Mexican food night or Taco Tuesdays!
Updated at: Thu, 21 Nov 2024 12:27:12 GMT
Nutrition balance score
Great
Glycemic Index
33
Low
Glycemic Load
9
Low
Nutrition per serving
Calories445 kcal (22%)
Total Fat23.5 g (34%)
Carbs27.2 g (10%)
Sugars8.7 g (10%)
Protein31.8 g (64%)
Sodium1073.6 mg (54%)
Fiber7.4 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
3 tablespoonsavocado oil
or coconut
1onion
medium, finely chopped
3garlic cloves
large, minced
1 poundboneless chicken breast
or chicken tenders, cut into 1" pieces
14 ouncecorn
can, drained
1yellow squash
large, diced
2zucchini
large, diced
14 ouncecan black beans
drained
1tomato
medium, diced
1 tablespoontaco seasoning
1 tablespooncumin
1 teaspoonsalt
ground black pepper
to taste
1 cupmozzarella cheese shredded
½ cupcilantro
chopped
Instructions
Step 1
Preheat large skilled on medium heat, add in the oil. Add onion and sauté for 3 minutes.
Step 2
Move vegetables to the side of the skillet and add chicken. Add the cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally.
Step 3
Add corn, beans, tomatoes, zucchini, and taco seasoning. Stir, cover, and cook on low-medium for 10 minutes.
Step 4
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with cilantro. Serve hot. Enjoy it on it’s own or with rice, chickpea pasta, or quinoa.
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Notes
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Makes leftovers
One-dish