Tex Mex Chicken Zucchini Bake

Tex Mex Chicken and Zucchini

Course Dinner, Entree, Main Course, Main Dish
Cuisine American, Mexican, TexMex


  • 1 tbsp evoo
  • 1 medium onion finely chopped
  • 3 large garlic ; cloves minced
  • 2 medium bell pepper chopped
  • 1 lb chicken breasts
  • 1 cup corn ;frozen or fresh
  • 2 large zucchini diced
  • 14 oz black beans drained & rinsed
  • 14 oz canned tomatoes not drained
  • 1 tsp Taco Seasoning Blend
  • 1 tbsp cumin
  • 1 tsp salt
  • black pepper
  • 1 cup cheddar cheese
  • 1/2 cup green onions chopped
  • 1/2 cup cilantro


  • Preheat large deep skillet on low – 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 minutes, 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 with brown rice or quinoa.
Keyword 21 day fix, 2b mindset, 30 minute meals, protein, Veggies, veggies most
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