Tex Mex Chicken and Zucchini
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


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


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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