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Chicken Zucchini Skillet

• 1 tablespoon avocado or coconut oil

• 1 medium onion, finely chopped

• 3 large garlic cloves, minced

• 2 medium bell peppers, chopped

• 1 pound chicken breasts, cut into 1” pieces

• 1 cup corn, frozen or fresh

• 2 large zucchini, diced

• 14 oz can low sodium black beans

• 14 oz can low sodium diced tomatoes, not drained

• 1 teaspoon store bought or homemade taco seasoning

• 1 tablespoon cumin, divided

• 1 teaspoon salt

• Ground black pepper, to taste

• 1 cup Tex Mex or vegan cheese , shredded

• 1/2 cup green onions, chopped

• 1/2 cup cilantro, chopped


1. Preheat large deep skillet on low – medium heat and swirl oil to coat.

Add onion, garlic and bell pepper; saute for 3 minutes, stirring


2. Move vegetables to the side of the skillet and add chicken. Sprinkle

with 1 teaspoon cumin, salt and black pepper. Cook for about 5

minutes, stirring occasionally.

3. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining

cumin. Stir, cover and cook on low-medium for 10 minutes.

4. 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. Serves 6

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