Tex-Mex Chicken and Vegetables
Rotisserie chicken is cooked with zucchini, corn, tomatoes, black beans, taco seasoning and more to create an easy, tasty dinner that's ready in less than 30 minutes. Serve over rice or as a soft taco filling.
Ingredients
- 2 tablespoon olive oil
- 1 yellow, white or red onion, diced
- 1 bell pepper (any color), diced
- 3 cloves garlic, minced
- 1 large or 2 small zucchini, diced (about 2 cups)
- 1 1/2 cups grape or cherry tomatoes, halved
- 1 cup fresh or frozen corn kernels
- 1 can (15 oz) black beans, rinsed and drained
- 3 cups shredded rotisserie chicken
- 1 packet (1 - 1.5 oz) taco seasoning
- 1/4 cup water
- 1 1/2 cups shredded cheddar, Colby, or Monterey Jack cheese
- 1/2 cup cilantro, chopped
Topping and Serving Suggestions:
- Rice, cauliflower rice, or flour tortillas
- Sour cream
- Avocado or guacamole
- Salsa
- Fresh or pickled jalapenos
Instructions
- In a large, deep skillet add olive oil over medium heat. Add onion and bell pepper then cook until softened, about 5 minutes.
- Add garlic, zucchini and tomatoes, stir to combine then cook for 5 minutes or until zucchini is softened.
- Add corn, beans, chicken, taco seasoning and water then toss to combine well. Let cook 5 minutes.
- Top with cheese, stir to combine then garnish with cilantro.
- Serve over rice or as a soft taco filling. Add desired toppings.
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