LOW CARB RECIPE | TEX MEX CHICKEN AND ZUCCHINI
Tuesday, 20 August 2019
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LOW CARB RECIPE | TEX MEX CHICKEN AND ZUCCHINI
Low carb chicken and zucchini recipe cooked in one skillet with black beans, corn, fresh herbs, taco seasoning and melted cheese on top. #lowcarbrecipe #recipe #foodrecipes
Ingredients:
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
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Instructions:
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.
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