Hey everyone, it is me, Dave, welcome to our recipe page. 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 tasty. This will be really delicious.

How to Make Tex Mex Chicken and Zucchini Preheat large deep skillet on low - medium heat and swirl oil to coat. Move vegetables to the side of the skillet and add chicken. Move vegetables to the side of the skillet and add chicken. Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin.

Low carb Tex Mex Chicken zucchini skillet is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Low carb Tex Mex Chicken zucchini skillet is something which I have loved my entire life. They’re nice and they look wonderful.

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

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

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

The recipe can be found here. This is how you make it: start by doing all your prep work. Heat oil in a large skillet over medium heat. Add zucchini, corn and cook for a few more minutes, stirring often.

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.

Heat oil in a large skillet over medium heat. Add zucchini, corn and cook for a few more minutes, stirring often. Place the veggies in a bowl and set aside. Heat oil in a large, deep skillet over medium heat and swirl to coat. Move vegetables to the side of the skillet and add the chicken.

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