Mexican Veggie Chicken
35 min
8 servings
Introduction
This Mexican inspired dish is full of veggies, tastes delicious, and is super easy to make in just ONE PAN! The best part about this recipe is it can be served with rice, cauliflower rice, quinoa, or tortillas and all of them taste great! Changing what it is served with is a super simple way to make the recipe meet your individual macronutrient needs! *the pictured dish is the veggie-mexican chicken served over cauliflower rice.
Chopping up the bell peppers & zucchini, along with cutting the chicken breast into pieces, can take up a large chunk of time. If you know you’re making this for dinner, try chopping up the zucchini and bell peppers ahead of time - You’ll be able to get dinner on the table much quicker this way!
How to Make
1. Spray a large skillet liberally with Olive Oil Cooking Spray and heat on medium heat.
2. Toss in the minced garlic and chopped bell peppers and mix up well. Cook for about 3 minutes.
3. Add in chicken (cut into pieces), cumin, salt, and pepper. Mix well and cook for about 8 minutes – occasionally flipping the chicken and mixing all ingredients.
4. Add in chopped Zucchini and mix well.
5. Add beans, diced tomato, and corn and stir well. Sprinkle on taco seasoning and stir again.
6. Cover and cook on medium for 10 minutes.
7. Add cheese and cover for 3-5 more minutes.
8. Top with green onions and serve with rice, riced cauliflower, quinoa, or tortillas!
Ingredients
Olive Oil Cooking Spray
5 Teaspoons Minced Garlic
3 Medium Bell Peppers (the ones I got this day were LARGE – so I used 2), chopped
2lbs. Chicken Breast, cut into small pieces
1.5 Cups of Frozen Corn
4 Medium Zucchini, chopped
21oz. Canned Bush’s Black Beans
21oz. Canned Hunt’s Diced Tomatoes
2 Teaspoons Old El Paso 25% Less Sodium Taco Seasoning
1.5 Tablespoons Cumin
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Cup of Sargento Shredded 4 Cheese Mexican
Green Onions, for topping