Tex-Mex One Skillet (Print Version)
# Ingredients:
01 -
1 tbsp cooking oil for sauteing.
02 -
1 lb skinless chicken breasts, diced into 1-inch chunks.
03 -
2 medium-sized bell peppers, roughly chopped.
04 -
3 garlic cloves, minced finely.
05 -
1 large onion, chopped very small.
06 -
2 large zucchini, diced into cubes.
07 -
1 cup corn kernels (fresh or frozen).
08 -
1 tsp taco seasoning blend.
09 -
1 tbsp cumin, split into two portions.
10 -
1 tsp salt, or as preferred.
11 -
14 oz can diced tomatoes, including the liquid.
12 -
14 oz can black beans, drained and rinsed well.
13 -
Shredded Tex Mex or Colby Jack cheese, 1 cup portion.
14 -
Chopped cilantro, 1/2 cup.
15 -
2 sliced green onions, about 1/2 cup.
16 -
Freshly cracked black pepper, to your liking.
# Instructions:
01 -
In a pan, cook onion, garlic, and peppers in heated oil for about three minutes.
02 -
Push cooked veggies to the side, add the chicken along with seasoning. Cook for five minutes, stirring occasionally.
03 -
Blend in the zucchini, black beans, corn, tomatoes, and the rest of the spices. Cover and let it cook for about ten minutes.
04 -
Sprinkle cheese on top, cover the pan to melt. Finish off with green onions and cilantro over the top.
# Notes:
01 -
Don’t overcook zucchini; it'll become soggy.
02 -
A big pan works best; it keeps everything from crowding.
03 -
This will last 3-4 days in the fridge but doesn’t freeze well.