Ingredients:
1 tbsp olive oil
1/2 large onion, finely chopped
3 garlic cloves minced
2 bell peppers, chopped
1 lb. boneless, skinless COOKED chicken breasts cut into 1" cubes
1 tbsp cumin
1 tsp salt
1 tsp black pepper (or to taste)
1 cup frozen corn (fresh works too!)
14 oz can of black beans, drained & rinsed
14 oz can diced tomatoes
1 tsp taco seasoning (homemade recipe here)
1 large zucchini, diced
1/2 cup sharp cheddar cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped (optional - I didn't use this!)
Directions:
1. Preheat large deep skillet on medium heat and add olive oil. Add onion and garlic, saute until tender. Add bell pepper and saute for a few additional minutes until onions are translucent. Add in chicken and stir to combine.Sprinkle with cumin, salt and black pepper. Allow to cook for a few minutes to heat up the chicken.
2. Add corn, beans, tomatoes, and taco seasoning. 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.
Additional Toppings: Sour Cream (Plain Greek Yogurt), Avocado. Can also serve in tortillas!
Store leftovers in refrigerator covered for up to 3-4 days.
