30 Minute Zucchini Chicken Enchilada Skillet
Ingredients
The main dish
-
1
lb
boneless skinless chicken breast, cut into ½” cubes
-
1
tbsp
avocado oil
-
2
cloves
garlic, minced
-
½
cup
yellow onion, diced
-
1
medium
red pepper, diced
-
½
cup
diced poblano pepper
-
2
large
zucchini, cut into ½” cubes
-
1
cup
frozen corn
-
1
cup
low sodium black beans, rinsed and drained
-
½
cup
red chili enchilada sauce
-
1
cup
shredded Mexican cheese
Optional toppings
-
to taste
diced tomato
-
to taste
sliced avocado
-
to taste
chopped cilantro
Instructions
- 1. Season the chicken cubes with salt and pepper.
- 2. Heat a large skillet over medium-high heat.
- 3. Add avocado oil and chicken to the skillet, sauté for 3 minutes on each side, then remove the chicken.
- 4. Add garlic to the skillet and sauté for 30 seconds, then add onions and sauté until translucent, about 2-3 minutes.
- 5. Add red pepper and poblano pepper, sauté for 3-4 minutes, stirring frequently.
- 6. Add zucchini cubes, frozen corn, and black beans, sauté for another 3-4 minutes.
- 7. Return the chicken to the skillet along with enchilada sauce, stir to coat, and cook for 2 minutes.
- 8. Top with cheese, cover, and cook for 2 minutes or until the cheese is melted.
- 9. Serve and optionally top with diced tomato, sliced jalapenos, sliced avocado, or fresh cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
271
Total fat
11g
Total carbohydrates
21g
Total protein
26g
Sodium
466mg
Cholesterol
53mg
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