Recipe of Thomas Keller Low carb Tex Mex Chicken zucchini skillet

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, low carb tex mex chicken zucchini skillet. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Low carb Tex Mex Chicken zucchini skillet is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Low carb Tex Mex Chicken zucchini skillet is something which I’ve loved my entire life. They are fine and they look wonderful.

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

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

1. Get coconut oil or spray
2. Get med yellow onion, finely chopped
3. Take minced garlic
4. Get med bell peppers chopped
5. Take boneless skinless chicken breasts
6. Prepare frozen corn
7. Prepare zucchini diced
8. Get black beans, drained
9. Prepare taco seasoning
10. Take S&p to taste
11. Make ready Shake of cumin
12. Prepare colby jack cheese
13. Get 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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