Single Skillet Tex Mex (Printable Version)

# What You’ll Need:

01 - 1 lb chicken breasts without skin or bones, chopped into 1" chunks.
02 - 2 big zucchini, cut into cubes.
03 - 2 regular bell peppers, diced.
04 - 1 regular onion, chopped small.
05 - 3 big garlic cloves, crushed fine.
06 - 1 cup corn kernels, thawed if using frozen.
07 - 1 tbsp oil to cook with.
08 - 14 oz tin black beans (low salt), washed and drained.
09 - 14 oz tin chopped tomatoes (low salt), juice included.
10 - 1 tsp taco mix.
11 - 1 tbsp cumin, split in half.
12 - 1 tsp salt.
13 - Black pepper as you like.
14 - 1 cup shredded Tex Mex or Colby Jack cheese.
15 - 1/2 cup sliced green onions.
16 - 1/2 cup fresh cilantro, snipped.

# Steps To Make It:

01 - Cook onion, garlic and bell peppers with oil about 3 minutes.
02 - Put chicken on one side of pan with spices, let it cook 5 minutes.
03 - Throw in corn, beans, tomatoes, zucchini and leftover spices. Put lid on and simmer 10 minutes.
04 - Sprinkle cheese on top, cover till it melts. Add green onions and cilantro before serving.

# Extra Notes:

01 - Cook zucchini just enough or it'll turn mushy.
02 - Make sure your skillet's big enough for all ingredients.
03 - Stays good in fridge 3-4 days, but don't try freezing it.

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