• 1 tablespoon avocado or coconut oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 2 medium bell peppers, chopped
• 1 pound chicken breasts, cut into 1” pieces
• 1 cup corn, frozen or fresh
• 2 large zucchini, diced
• 14 oz can low sodium black beans
• 14 oz can low sodium diced tomatoes, not drained
• 1 teaspoon store bought or homemade taco seasoning
• 1 tablespoon cumin, divided
• 1 teaspoon salt
• Ground black pepper, to taste
• 1 cup Tex Mex or vegan cheese , shredded
• 1/2 cup green onions, chopped
• 1/2 cup cilantro, chopped
Directions:
1. Preheat large deep skillet on low – medium heat and swirl oil to coat.
Add onion, garlic and bell pepper; saute for 3 minutes, stirring
occasionally.
2. Move vegetables to the side of the skillet and add chicken. Sprinkle
with 1 teaspoon cumin, salt and black pepper. Cook for about 5
minutes, stirring occasionally.
3. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining
cumin. Stir, cover and cook on low-medium for 10 minutes.
4. Sprinkle with cheese, cover and cook for a few minutes or until
cheese has melted. Top with green onion and cilantro. Serve hot, on
its own or with brown rice or quinoa. Serves 6
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