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One Pan Skinny Tex Mex Chicken and Zucchini

One Pan Skinny Tex Mex Chicken and Zucchini

One Pan Skinny Tex Mex Chicken and Zucchini
 
 
 

One Pan Skinny Tex Mex Chicken and Zucchini

Ingredients

  • 1 tbsp olive oil, extra virgin
  • 1 large onion, finely chopped
  • 5 garlic cloves, minced
  • 2 medium bell peppers, chopped
  • 1 lb boneless & skinless chicken breasts, cut into 1" pieces
  • 1 tbsp cumin, divided
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 cup corn, frozen or fresh
  • 14 oz can black beans, drained & rinsed
  • 14 oz can diced tomatoes
  • 1 tsp taco (fajita) seasoning, all natural (substitute with cayenne pepper + cumin)
  • 1 large zucchini, diced
  • 1 cup Tex Mex or Colby Jack cheese, shredded
  • 1/2 cup green onions, chopped
  • 1 cup cilantro, chopped

Directions

Storage Instructions: Refrigerate covered for up to 3 - 4 days.
  1. Preheat large deep skillet on low - medium heat and add olive oil. Add onion and garlic, saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until a bit golden brown, about 5 -7 minutes.
  2. Add corn, beans, tomatoes, taco (fajita) seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
  3. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.

 

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 + 2/3 cups:
Calories: 264.0
Total Fat: 8.3 g
Cholesterol: 51.8 mg
Sodium: 774.5 mg
Total Carbs: 21.7 g
Dietary Fiber: 4.7 g
Protein: 26.9 g