Tex Mex Chicken

 Quick, easy, and delicious, this dish is perfect for a busy week night. What's even better is that it's packed with veggies and flavor. So yummy! Enjoy!

Ingredients:

-1 Tbs vegetable oil

-2 chicken breasts, skinless, boneless, cut into chunks

-3 large garlic cloves, minced

-2 bell peppers, seeded and chopped

-1 cup frozen corn

-2 cups chopped zucchini (if frozen, no need to thaw)

-1 (14 oz) can black beans, rinsed and drained

-1 (14.5 oz) can petite diced tomatoes, do not drain

-1 Tbs ground cumin

-1 tsp taco seasoning

-1 tsp salt

-1/2 tsp pepper

-2 cup shredded Monterey Jack cheese

-cooked rice

Directions:

Heat oil in large skillet. Add the chicken chunks and quickly brown on all sides. Add the garlic and bell pepper. Give it a good stir and cook for a couple of minutes. Add the corn, zucchini, beans, tomatoes, cumin, taco seasoning, salt and pepper. Mix very well, cover, and cook on low for 10 minutes.

Stir in the cheese and cook for 2 more minutes or until cheese is nice and melted.

Serve immediately on top of cooked rice. Enjoy!