Tex Mex Chicken and Zucchini

Ingredients

• Coconut oil

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 cloves, minced or 9g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Tomatoes

  Red, ripe, cooked, stewed

  14 oz or 397g

• Dry taco seasoning mix

  Campbell soup company, pace

  1 tsp or 0.9g

• Cumin

  Spices, cumin seed

  1 tbsp, whole or 6g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Monterey cheese

  Includes Pepper Jack

  1 cup, shredded or 113g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Cilantro

  Latin - Melissa's

  ½ cup or 8g

Directions

1. Preheat large deep skillet on low - medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.
2. Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
3. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro. Serve hot, on its own or with brown rice or quinoa.
5. Recipe by: Olena Osipov (source: https://ifoodreal.com/chicken-and-zucchini/)

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