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Tex Mex Chicken With Zucchini

Container Counts: 1 Yellow, 1 Green, 1 Red, 1 Blue

Pep Time: 15 minutes
Cook Time: 20 minutes
Serves: 6

 

Ingredients: 

1-tbsp. extra virgin olive oil

1-large onion, diced

2-medium red bell peppers, diced

5-garlic cloves, minced

2-medium or 1 large zucchini, chopped into small bite-size triangles

1-lb. boneless/skinless chicken breasts, cubed into bite-size pieces

1-tsp. sea salt

1-tsp. black pepper, ground

1-tbsp. cumin, divided

1-tsp. taco seasoning 

1-14oz can reduced sodium black beans, drained and rinsed

1-14oz no-salt can diced tomatoes, undrained (I use no-salt, petite diced to make more picky-eater friendly)

1-cup of corn (I use frozen)

3/4-1 cup water

1-cup of shredded cheese, either Tex Mex or Colby Jack

**Optional**1/2 cup scallions, chopped for garnish

 

Directions:

  1. Preheat a large skillet over medium heat and add EVOO to warm. Add onion and garlic and saute until onion is translucent. Add chopped red pepper and saute for a few more minutes, until almost fully cooked. 

  2. Move veggies to one side of pan and add a dash more of EVOO before adding chicken to pan. Sprinkle chicken with 1 tsp. of cumin, sea salt and black pepper. Cook until golden brown, about 5-7 minutes. 

  3. Add in frozen corn, beans, tomatoes, taco seasoning, water, and the remaining cumin. Bring to a boil and cover, reducing heat to low and cook for another 10 minutes.

  4. Add zucchini and stir mixture thoroughly. Sprinkle cheese over top, re-cover, and cook until cheese is melted (about 5 minutes).

  5. Remove from heat and serve either by itself (my preferred method), or with brown rice or quinoa. Garnish with scallions if desired.

21 Day Fix Approved

This recipe is one I adapted from "ifoodreal" and is so incredibly delicious and easy to throw together. I'm not usually a zucchini lover, so this was a big win with me! With summer coming up, I'm looking forward to being able to use both zucchini and red bell peppers straight out of the garden! I simply made a few adaptations to make it more friendly towards my kids and husband, with smaller cut tomatoes and I will garnish a little extra cheese on their portions. I also made a few to make it 100% fix friendly, with no-salt added tomatoes and lower-sodium beans, and often use sea salt for everything. If you choose to serve it with brown rice or quinoa, it's still Fix friendly, just be sure to add an extra yellow container to the count. I honestly think it's great and filling without any added extras, but give it a try and see for yourself! Enjoy loves!

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