Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, low carb tex mex chicken zucchini skillet. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Low carb Tex Mex Chicken zucchini skillet is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Low carb Tex Mex Chicken zucchini skillet is something that I have loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook low carb tex mex chicken zucchini skillet using 14 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Low carb Tex Mex Chicken zucchini skillet:
- Prepare 1 tbs coconut oil or spray
- Make ready 1 med yellow onion, finely chopped
- Make ready 2 tbs minced garlic
- Make ready 2 med bell peppers chopped
- Get 1-2 boneless skinless chicken breasts
- Prepare 1 c frozen corn
- Take 1-2 zucchini diced
- Prepare 1 can black beans, drained
- Get 1/2 packet taco seasoning
- Get S&p to taste
- Take Shake of cumin
- Get 1 cup colby jack cheese
- Get 2-4 stalks green onion (garnish)
- Get Sour cream (optional)
Steps to make Low carb Tex Mex Chicken zucchini skillet:
- 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.
- 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.
- Ready to serve and ENJOY!
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