Ingredients

The following ingredients have 6 Servings
  • 1 lb boneless & skinless chicken breasts (cut into 1" chunks)
  • 2 large zucchini (diced)
  • 3 bell peppers (medium, chopped)
  • 1 onion (medium, finely chopped)
  • 3 garlic cloves (large, minced)
  • 1 cup corn (fresh or frozen)
  • 14 oz can low sodium black beans (drained & rinsed)
  • 14 oz low sodium diced tomatoes (not drained)
  • 1 tbsp oil (avocado or coconut)
  • 1 tbsp cumin (divided)
  • 1 tsp taco seasoning (store bought or homemade taco seasoning)
  • 1 tsp salt
  • Ground black pepper (to taste)
  • 1 cup Tex Mex or Colby Jack cheese (shredded)
  • 1/2 cup green onions (chopped)
  • 1/2 cup cilantro (chopped)

Instruction

  • Preheat large ceramic non-stick skillet on medium heat and swirl oil to heat. Add onion, garlic and bell pepper and saute for 3 minutes, stirring occasionally.
  • Push vegetables to one side of the skillet. Add chicken and sprinkle with 1 tsp cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.
  • Add corn, black beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir well, cover with a lid and cook for 10 minutes on low-medium heat.
  • Sprinkle with shredded cheese, cover and cook until cheese has melted. Garnish with green onion and cilantro. Serve hot on its own; or with Instant Pot quinoa or Instant Pot brown rice.