Tex Mex Chicken Skillet


Makes 4 servings

Each serving provides 
1 Leaner protein
3 Greens
3 Condiments
1 fat

4 teaspoons avocado oil
1/2 cup leeks, finely chopped
3 large garlic cloves, minced
1 medium bell pepper, chopped
1 lb boneless & skinless chicken breasts, cut into 1″ pieces
3 cups zucchini, diced
14 oz can diced tomatoes
1 tsp taco seasoning
1 tbsp cumin, divided
1/2 tsp salt
1/2 tsp Ground black pepper
1 cup low fat Tex Mex or Colby Jack cheese, shredded
1/2 cup green onions, chopped
1/2 cup cilantro, chopped

  1. Preheat large skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; 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 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