INGREDIENTS:
1 tbsp olive oil, extra virgin
1 large onion, finely chopped
5 garlic cloves, minced
2 medium bell peppers, chopped
1 lb boneless & skinless chicken breasts, cut into 1" pieces
1 tbsp cumin, divided
1 tsp salt
1 tsp ground black pepper, to taste
1 cup corn, frozen or fresh
14 oz can black beans, drained & rinsed
14 oz can diced tomatoes
1 tsp taco seasoning
1 large zucchini, diced
1 cup Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1 cup cilantro, chopped
INSTRUCTIONS:
1. Preheat large deep skillet on low - medium heat and add olive oil. Add onion and garlic, saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit golden brown, about 5 -7 minutes.
2. Add corn, beans, tomatoes, taco seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
3. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.
NOTES:
Serving: 1 2/3 cup
Calories: 264
Protein: 26.9 g
WW Points+: 6
