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Tex Mex Chicken Skillet

Yields6 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

 1 lb. boneless chicken breast
 1 small yellow onion, diced
 1 green bell pepper, diced
 1 red bell pepper, diced
 3 cloves of minced garlic
 14.50 oz. can fire roasted tomatoes
 14 oz. can black beans, rinsed and drained
 2 small zucchinis, diced
 1 yellow squash, diced
 1 packet of taco seasoning
 ½ cup minced cilantro
 1 cup shredded cheddar cheese
1

Dice chicken into bite-sized pieces. 

2

In a large high sided skillet add olive oil and set over medium-high heat.  When the oil is hot add in the chicken, onion, and peppers. Stir to combine. 

3

Cook just until the vegetables start to soften and the chicken is almost fully cooked.  Add in the garlic and cook for 30 seconds. 

4

Add in the tomatoes with their juice, black beans, sweet corn kernels, zucchini, yellow squash, and taco seasoning. Stir to combine.  Cook just until the squash starts to soften and the chicken is fully cooked through.

5

Remove from heat and stir in the minced cilantro.

6

Taste and season with the desired amount of kosher salt.

7

Top with cheese, cover and let sit for 5 minutes to help melt the cheese.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories229
% Daily Value *
Total Fat 9g12%
Total Carbohydrate 12g5%

Total Sugars 6g
Protein 22g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.