Quick Chicken Skillet (Print Format)
A light dish blending chicken, zucchini, beans, and corn in bold Tex-Mex seasoning, sprinkled with melty cheese.
# Ingredients:
01 -
1 medium onion, chopped finely.
02 -
2 bell peppers, diced small.
03 -
2 large zucchini, chopped into cubes.
04 -
3 garlic cloves, minced up.
05 -
1 lb of boneless, skinless chicken breasts, cut into bite-sized chunks.
06 -
1 tbsp oil for frying everything up.
07 -
1 cup of frozen or fresh corn kernels.
08 -
14 oz can of black beans, rinse and drain.
09 -
14 oz can of diced tomatoes, keep the liquid.
10 -
1 tbsp ground cumin, split up.
11 -
1 tsp of taco seasoning mix.
12 -
1 tsp salt to taste.
13 -
Black pepper, add as needed.
14 -
1 cup of shredded Tex Mex or Colby Jack cheese.
15 -
1/2 cup fresh cilantro, chop it up.
16 -
1/2 cup green onion slices.
# Steps:
01 -
Cook garlic, onion, and peppers in some oil for around 3 minutes.
02 -
Slide chicken to the side of the pan, toss in your spices, and cook for about 5 minutes.
03 -
Toss in beans, corn, tomatoes, zucchini, and the extra spices. Cover up and let it go for 10 minutes.
04 -
Sprinkle on cheese, cover to melt it, then finish off with green onions and cilantro on top.
# Tips:
01 -
Zucchini can get soggy—don't overcook it.
02 -
Use a big pan so everything fits well.
03 -
Good in the fridge for up to 4 days, but skip freezing.