Hello everybody, it is Jim, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, low carb tex mex chicken zucchini skillet. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Low carb Tex Mex Chicken zucchini skillet is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Low carb Tex Mex Chicken zucchini skillet is something which I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have low carb tex mex chicken zucchini skillet using 14 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Low carb Tex Mex Chicken zucchini skillet:

1. Make ready 1 tbs coconut oil or spray
2. Get 1 med yellow onion, finely chopped
3. Get 2 tbs minced garlic
4. Prepare 2 med bell peppers chopped
5. Prepare 1-2 boneless skinless chicken breasts
6. Prepare 1 c frozen corn
7. Take 1-2 zucchini diced
8. Make ready 1 can black beans, drained
9. Get 1/2 packet taco seasoning
10. Make ready S&p to taste
11. Take Shake of cumin
12. Take 1 cup colby jack cheese
13. Make ready 2-4 stalks green onion (garnish)
14. Take Sour cream (optional)

Instructions to make Low carb Tex Mex Chicken zucchini skillet:

1. Preheat large derp skillet large 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 5-7minutes, stirring occasionally.
2. 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. Serve hot, on its own or over a healthy rice. Add sour cream & green onions if desired.

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