This delicious Mexican Chicken & Vegetable Skillet is a quick and colorful one-pot meal that's perfect for a busy weeknight!

1

Start by heating the olive oil in a large skillet over medium heat. This should take about 1 to 2 minutes.

2

Slice the onion, bell pepper, and zucchini into bite-sized pieces.

3

Add the sliced onion, bell pepper, and zucchini to the skillet. Sauté the vegetables for about 5 to 7 minutes until they start to soften.

4

While the vegetables are cooking, chop the chicken into bite-sized pieces and season it with taco seasoning.

5

Stir the chicken into the skillet with the vegetables and cook for another 5 to 7 minutes until the chicken is fully cooked and no longer pink.

6

Pour in the black beans and corn, mixing well. Allow everything to heat through for an additional 3 to 5 minutes.

7

Once done, remove from heat and garnish with chopped cilantro.

8

Serve hot immediately and enjoy your flavorful Mexican Chicken & Vegetable Skillet!

4

• Add diced avocado for creaminess.
• Serve with tortillas for wrapping.
• Top with shredded cheese before serving.

• Use leftover chicken to save time.
• Experiment with different colored bell peppers for visual appeal.
• Don't skip the cilantro; it adds a fresh flavor.

• fat: 15g
• fiber: 8g
• protein: 32g
• calories: 350
• carbohydrates: 30g

This dish is high in protein from chicken, fiber from vegetables and black beans, and low in carbs, making it a balanced meal. The use of olive oil offers healthy fats.

• Green Giant Vegetables
• April | 2018 | CaiQin's Kitchen
• Too Hot 18 Eliot Street | Toast