SERVES 8 / PREP: 20 MINUTES / COOK: 20 MINUTES / TOTAL: 40 MINUTES
I love meals where you can just dump together lots of fresh ingredients into one pot and come up with a tasty result, especially when the ingredients are low in carbs but full of flavor. This meal can be cooked in one pan and contains tons of fresh vegetables, Tex-Mex seasonings, and protein-dense chicken as well as beans.
1 tablespoon extra-virgin olive oil
1 large onion, finely chopped
1 tablespoon minced garlic
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 pound boneless, skinless chicken breast, chopped
1 tablespoon ground cumin
1 teaspoon Taco Seasoning (here)
1 (14.5-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes
1 cup frozen or fresh corn kernels
1 large zucchini, halved lengthwise and diced
1 cup shredded Colby cheese
1 cup chopped fresh cilantro
½ cup chopped scallions
1 In a large skillet over medium heat, heat the olive oil. Add the onion, garlic, and red and yellow bell peppers. Sauté the vegetables for about 5 minutes, or until tender.
2 Add the chicken, cumin, and taco seasoning, and stir until the chicken and vegetables are well coated.
3 Stir in the beans, tomatoes, and corn. Bring the mixture to a boil, cover the skillet, and cook for 10 minutes.
4 Add the zucchini and mix well. Cook for 7 minutes more, or until the zucchini is tender.
5 Remove the skillet from the heat, mix in the cheese, cilantro, and scallions, and serve.
Per Serving (1 cup): Calories: 240 Total fat: 8g Sodium: 524mg Total carbs: 21g Sugar: 6g Fiber: 7g Protein: 21g