Tex Mex Zucchini & Chicken Skillet

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Avocado Oil and Lemon Infused

  Olivado Natural Nutrition - Walmart

  100g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  4 cloves, minced or 12g

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Zucchini

  Summer squash, includes skin, raw

  2 medium or 392g

• Mixed Pulses in Water

  Chick peas, soya beans, black eyed beans, pinto beans, red kidney beans, aduki beans. - Sainsbury's

  14 oz or 397g

• Cumin

  Spices, cumin seed

  3 tsp, ground or 9g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Tomatoes

  Orange, raw

  1 cup, chopped or 158g

• Parmesan cheese

  Shredded

  ¼ cup or 20g

• Cilantro

  Raw - Whole Foods Market

  10g

Directions

1. Heat oil in a large skillet over medium heat.
2. Add onion, peppers and garlic and saute for 2-3 minutes.
3. Add zucchini, corn, black beans and cook while stirring for a few more minutes.
4. Move veggie mixture to a side of the skillet and add chicken.
5. Sprinkle with cumin, chili powder, a pinch of sea salt and black pepper.
6. Cook until no longer pink in the inside and golden brown, about 5 -7 minutes.
7. Once the chicken is cooked through, stir well to combine.
8. Add the cherry tomatoes and sprinkle with cheese, then cover and cook on low heat for a couple of minutes until cheese is melty.
9. Top with cilantro and enjoy!
10. (source: https://cleanfoodcrush.com/tex-mex-zucchini-chicken-skillet-clean-eating/)

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