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Low carb Tex Mex Chicken zucchini skillet
Introduce
Chef :
Elyse RoseLow carb Tex Mex Chicken zucchini skillet
I had gotten this online but changed it a bit
Ingredient
1 tbs
coconut oil or spray
2 tbs
minced garlic
1 c
frozen corn
1-2
zucchini diced
1 can
black beans, drained
1/2 packet
taco seasoning
1 cup
colby jack cheese
2-4 stalks
green onion (garnish)
1 can
rotel
Cooking instructions
* Step 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.
* Step 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.
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