One of the reasons I love skillet meals is that there seems to be a lot less cleanup. Yay for less dishes!
Another reason I love them is that you get to combine a bunch of flavors in one pot. This Tex-Mex dish has lots of veggies, tender chicken, and lots of flavor.
Chicken & Zucchini Skillet
- 2 tbsp olive oil
- 1/2 cup diced onion
- 2 garlic cloves, minced
- 2 bell peppers, diced (any colors)
- salt and pepper to taste
- 2 chicken breasts, cube into 1" cubes
- 1 cup corn kernels (frozen or canned)
- 1 large zucchini, cut into chunks
- 1 14 oz can black beans, drained and rinsed
- 1 14 oz can diced tomatoes
- 2 tbsp taco seasoning
- 1/4 cup chopped cilantro, divided
- 1 cup cheddar cheese, shredded
- In a large skillet over medium-high heat, heat the olive oil. Add the onion, garlic, and bell peppers. Sprinkle in salt and pepper and cook until softened, about 5-7 minutes.
- Scoot the veggies to the side of the skillet and add the diced chicken to the empty side. Cook the chicken until it's browned on all sides, about 5 minutes.
- Lower the heat to medium and add the corn, zucchini, black beans, tomatoes, and taco seasoning. Sprinkle in half of the chopped cilantro.
- Let the mixture continue simmering, stirring occasionally, until the chicken is cooked through and everything is heated through, about 10 minutes.
- Remove the skillet from the heat and sprinkle the shredded cheese evenly over the skillet. Once the cheese melts, sprinkle over the rest of the chopped cilantro.
- Serve hot on its own or over rice.
Created by SouthernSavers.com
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