One-Pan Tex Mex (Print Version)

# Ingredients:

01 - 1 lb boneless & skinless chicken breasts, cut into 1" pieces.
02 - 2 large zucchini, diced.
03 - 2 medium bell peppers, chopped.
04 - 1 medium onion, finely chopped.
05 - 3 large garlic cloves, minced.
06 - 1 cup corn, frozen or fresh.
07 - 1 tbsp oil for frying.
08 - 14 oz can low sodium black beans, drained & rinsed.
09 - 14 oz can low sodium diced tomatoes, not drained.
10 - 1 tsp taco seasoning.
11 - 1 tbsp cumin, divided.
12 - 1 tsp salt.
13 - Ground black pepper to taste.
14 - 1 cup Tex Mex or Colby Jack cheese, shredded.
15 - 1/2 cup green onions, chopped.
16 - 1/2 cup cilantro, chopped.

# Instructions:

01 - Saute onion, garlic and peppers in oil for 3 minutes.
02 - Add chicken to side of pan with seasonings, cook 5 minutes.
03 - Stir in corn, beans, tomatoes, zucchini and remaining seasonings. Cover and cook 10 minutes.
04 - Top with cheese, cover until melted. Garnish with green onions and cilantro.

# Notes:

01 - Don't overcook zucchini to prevent mushiness.
02 - Use large skillet to prevent overcrowding.
03 - Keeps 3-4 days refrigerated, do not freeze.