Tex Mex Chicken Zucchini Skillet

This low carb, Zucchini Tex Mex skillet is going to be a new go-to favourite for you this summer. Packed with flavour, but very healthy for you, this is a one dish meal which we all can love!

Zucchini is something that I generally buy more than I need for the original dish I bought it for. After I bake some loaf or muffins, I often find myself looking up recipes for the leftover zucchini. I love zucchini. I love to bake with it because it adds a nice moisture to baking and love to cook with it because it is low carb.

Here are a few reasons to include zucchini in your diet!

1. Zucchini is packed with many nutrients and vitamins your body needs.
2. Zucchini is high in antioxidants.
3. Zucchini is helpful in contributing to healthy digestion.
4. Zucchini is an economical vegetable to buy or grow.
5. Zucchini can be grown in Ontario and is easy to find in the summer months.

Not only is this skillet healthy and tasty, but it also looks pretty with all the summer garden colours. I hope you find this meal as tasty as we did! Give it a try and like this blog if you enjoy!

Tex Mex Chicken Zucchini Skillet

Recipe by trishamartin07Course: MainCuisine: MexicanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

275

kcal

A fresh, healthy low-carb summer meal!

Ingredients

• 1 Tbsp of vegetable oil

• 1 medium onion, chopped

• 2 cloves Ontario garlic, minced

• 2 medium bell peppers, chopped

• 1 lb boneless chicken breasts, cut in 1” pieces

• 1 cup corn, frozen or fresh

• 2 medium zucchini

• 14 oz can diced tomatoes, not drained

• 14 oz can black beans, drained and rinsed

• 1 tsp taco seasoning

• 1 Tbsp cumin, divided

• 1 tsp salt

• black pepper to taste

• 1 cup shredded cheese of choice (tex mex, cheddar, etc.)

Directions

• Preheat a large skillet on medium heat and add oil. Add the onion, garlic, and bell pepper. Saute for just a few minutes.
• Move the vegetables to the side and add the chicken. Sprinkle the chicken with cumin, salt, and pepper. Cook until chicken is about cooked through, approximately 5 minutes.
• Add the corn, beans, tomatoes, zucchini, taco seasoning, and the rest of the cumin to the skillet. Stir and cover. Cook on low-medium for 10 minutes. Don’t over cook or zucchini will get very soft and watery.
• Sprinkle with cheese and cover to let the cheese melt. Serve!

Notes

• You can drain the excess water or use a slotted spoon to serve if your zucchini lets off too much water.
• Eat as is or serve over rice or quinoa
• Add some cilantro to the top if you so choose.