Post by Kathy on Apr 3, 2020 23:33:12 GMT
Tex Mex Chicken & Veggies
Yummy! Delicious meal! Corn, black beans and zucchini worked well together with the taco seasoning and veggies! I love sprinkling Cayenne Pepper on my veggies when sautéing them for a little kick! It's just enough for people to wonder "what is that" It's your secret ingredient
The Mexican cheese was the perfect topping! Ooey Gooey cheese, Yum!
One skillet recipe! Quick and easy!
Recipe adapted from ifoodreal
2 Tablespoon Extra Virgin Olive Oil, divided
1 pound boneless skinless chicken breasts, cut into bite size pieces
1 Tablespoon cumin, divided
salt & pepper, to taste
1 medium onion, diced
2 medium bell peppers, diced, I used green and red
Cayenne pepper, to taste
2 Tablespoons minced garlic
1 (15 ounce) can corn, or fresh
1 (15 ounce) can black beans, drained & rinsed
1 (14 ounce) can diced tomatoes, I bought basil, garlic, oregano flavored diced tomatoes
2 large zucchini, diced
2 Tablespoons taco seasoning
2 cups shredded Mexican Tex Mex or Colby Jack cheese
½ cup green onions, chopped
½ cup cilantro, chopped
Heat 1 Tablespoon oil in large skillet on medium heat. Add chicken. Season with cumin and salt & pepper. Cook chicken until done and internal temp reaches 165° Remove from skillet and drain.
Heat remaining 1 Tablespoon of oil and add onion and bell pepper. Season with cayenne pepper. Sauté 3 minutes, stirring occasionally. Add garlic and sauté another minute or 2. Return chicken to skillet with veggies.
Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Mix well. Cover and cook on medium for 10-15 minutes.
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted.
Top with green onion and cilantro.
Serve.
