This can go one of two ways. I like that in a recipe. LOL It can be low carb or go all the way to Keto with just a few changes. It's all up to you. If you'd like to have it more on the Keto side then omit the beans and corn.
I make a recipe similar to this with ground beef and zucchini. I honestly had my doubts about it but it was surprisingly so flavorful and really really good. That's what prompted me to try this recipe. It's really just as good.
I prefer mine without the beans and corn but again it's all in how you run your eating plan. Your choice!
Tex Mex Chicken and Zucchini
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 ( optional)
2 large zucchini, diced
14 oz can black beans, drained & rinsed ( optional)
14 oz can diced tomatoes
1 tsp taco seasoning ( homemade preferred)
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
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.
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro.
I love that this is a one pot meal. I hope that you enjoy it!
Pictures/Recipe from ifoodreal.com
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