Mar 7 2019 63762 1

Dated: 03/07/2019

Views: 55

Low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top.

  • Author: Olena of

  • Prep Time: 5 minutes

  • Cook Time: 25 minutes

  • Total Time: 30 minutes

  • Yield: 6 servings

  • Category: Dinner

  • Method: Stove

  • Cuisine: Tex Mex


  • 1 tbsp avocado or coconut oil

  • 1 medium onion, finely chopped

  • 3 large garlic cloves, minced

  • 2 medium bell peppers, chopped

  • 1 lb boneless & skinless chicken breasts, cut into 1″ pieces

  • 1 cup corn, frozen or fresh

  • 2 large zucchini, diced

  • 14 oz can black beans, drained & rinsed

  • 14 oz can diced tomatoes

  • 1 tsp taco seasoning

  • 1 tbsp cumin, divided

  • 1 tsp salt

  • Ground black pepper, to taste

  • 1 cup Tex Mex or Colby Jack 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 occasionally.

  2. 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.

  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.

Store: Refrigerate covered for up to 3 – 4 days.

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