Prep Time:
10 minutes
Cook Time
25 minutes
Serving Size
1.5 cups
Serves
6
Ingredients
1 tablespoon olive oil
1 medium onion, finely chopped (about 2 cups)
3 large garlic cloves, minced
2 medium bell peppers, chopped
1 pound boneless & skinless chicken thighs, cut into 1″ pieces
2 teaspoons cumin, divided
1 teaspoon chili powder
¾ teaspoon salt, divided
½ teaspoon ground black pepper, divided
1 (15.25oz) can not salt added corn
1 (15-ounce) can no salt added black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 pound zucchini (about 2 large zucchini)
4 ounces jalapeno Monterey jack cheese, grated (about 1 cup)
PREPARATION
- Preheat large deep skillet on low – medium heat and swirl oil to coat. Add onion and cook until soft (about 2 minutes), stirring occasionally. Add bell pepper and cook another 2 minutes. Add garlic and cook 1 more minute.
- Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon black pepper. Cook for about 5-10 minutes, stirring occasionally, until chicken is cooked.
- Add corn, beans, tomatoes, zucchini, chili powder, and 1 teaspoon cumin, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir, cover and simmer on low heat for 10 minutes.
- Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Serve hot, on its own or with brown rice or quinoa.
SOURCE
https://ifoodreal.com/chicken-and-zucchini/
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la receta:
Download Tex Mex Chicken and Zucchini.pdf
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