Tex Mex Chicken & Zucchini Skillet

A skillet meal loaded with garden veggies. A tasty meal-in-one that is a quick fix! 


Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

  1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
  2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
  3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 

  4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. 




Recipe without photos . . . Tex Mex Chicken & Zucchini Skillet     4 servings 

1 to 2 tablespoon olive oil 

1/2 medium onion, diced 

1 medium bell pepper, diced

2 garlic cloves minced

About 3/4 cup corn frozen or fresh (I used corn cut from the cob)

About 3/4 cup garden tomatoes, peeled & cut into chunks

About 1 to 1 1/2 cups cooked chicken, chopped or shredded

1 teaspoons taco seasoning, homemade or commercial or homemade taco seasoning

1 1/2 teaspoons cumin 

1 teaspoon kosher salt

Ground black pepper to taste

1 medium zucchini, seeded & cut into chunks

1 cup Cheddar or Pepper Jack cheese, shredded (or use a combo) 

  1. Heat olive oil in  medium cast iron (or other heavy) skillet on low to medium heat with the.
  2. Add onion, and bell pepper; sauté for 3 minutes, stirring occasionally; add garlic after about 2 minutes. 
  3. Add corn, beans, tomatoes, cooked chicken, taco seasoning, cumin, salt & pepper. Stir, cover and cook on low-medium for 10 minutes; add zucchini after about 5 minutes (add now to avoid overcooking). 
  4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted.
















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