Tex Mex Chicken Zucchini Skillet

Ingredients

• Pam Olive Oil Spray
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 2 medium bell peppers, chopped
• 1 lb boneless & skinless chicken breasts, cut into 1” pieces
• 1 cup fresh mushrooms, sliced
• ½ cup corn, frozen or fresh
• 2 large zucchini, diced
• 14 oz can diced tomatoes
• 1 tsp low sodium taco seasoning
• 1 tbsp cumin, divided
• 1 tsp salt
• Ground black pepper, to taste
• 1/2 cup reduced fat Mexican cheese blend, shredded
• 1/2 cup green onions, chopped
• 1/2 cup cilantro, chopped

Instructions
1. Preheat large deep skillet on low – medium heat Pam spray to coat. Add onion, garlic and bell pepper & mushrooms; saute for 3 minutes, stirring occasionally.
2. Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.
3. Add corn, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
4. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro. Serve hot.
5. Store: Refrigerate covered for up to 3 – 4 days.

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