Fresh, Serving Recipe Low carb Tex Mex Chicken zucchini skillet Delicious Nutritious

Fast recipe ultimate Low carb Tex Mex Chicken zucchini skillet easy, tasty, practical.

14 ingredients, 2 steps, cooking Low carb Tex Mex Chicken zucchini skillet

Good Evening mother, now you can cook recipe Low carb Tex Mex Chicken zucchini skillet with 14 ingredients and 2 steps. Next this is how to make it, please carefully carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 14 ingredients and 2 stages of easy cooking Low carb Tex Mex Chicken zucchini skillet.

Ingredients for Low carb Tex Mex Chicken zucchini skillet

1. Prepare 1 tbs : coconut oil or spray.
2. It’s 1 : med yellow onion, finely chopped.
3. It’s 2 tbs : minced garlic.
4. You need 2 : med bell peppers chopped.
5. You need 1-2 : boneless skinless chicken breasts.
6. You need 1 c : frozen corn.
7. It’s 1-2 : zucchini diced.
8. You need 1 can : black beans, drained.
9. Prepare 1/2 packet : taco seasoning.
10. You need : S&p to taste.
11. It’s : Shake of cumin.
12. You need 1 cup : colby jack cheese.
13. Prepare 2-4 stalks : green onion (garnish).
14. Prepare : Sour cream (optional).

If all composition Low carb Tex Mex Chicken zucchini skillet it’s ready, We’re going into the cooking stage. Below is how to making with fast.

Process Cooking Low carb Tex Mex Chicken zucchini skillet

1. Preheat large derp skillet large medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally. Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5-7minutes, stirring occasionally.
   
2. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes. 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 over a healthy rice. Add sour cream & green onions if desired.
   
3. Finish and Enjoy.

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