Tex Mex Chicken and Zucchini

 Ingredients

• 1 Tbsp avocado oil
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 2 medium bell peppers, chopped
• 1 lb. boneless & skinless chicken breasts, cut into 1" pieces
• 1 cup corn, frozen or fresh
• 2 large zucchini, diced
• 14 oz can black beans, drained and rinsed
• 14 oz can diced tomatoes, not drained
• 1 tsp taco seasoning
• 1 Tbsp cumin, divided
• 1 tsp salt
• Ground black pepper, to taste
• 1 cup Colby Jack cheese, shredded
•  1/2 cup green onions, chopped
• 1/2 cup cilantro, chopped

Preheat large deep skilled on low-medium heat and swirl oil to coat. Add onion, garlic and bell pepper; sauté for 3 minutes, stirring occasionally. 

Move vegetables to the side of the skillet and add chicken. Sprinkle with cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally. 

Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes. 

Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onions and cilantro. Serve hot, on its own or with rice or quinoa. 

Enjoy!