Description
This chicken enchilada skillet swaps out tortillas for fresh zucchini! It’s a fast, gluten-free one-pan dinner filled with tender veggies, corn, and black beans, finished with zesty enchilada sauce and plenty of cheese.
Ingredients
Scale
- 1 lb. boneless skinless chicken breast, cut into 1/2” cubes
- salt & pepper to season
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 1/2 cup yellow onion, diced
- 1 red pepper, diced
- 1/2 cup diced poblano pepper
- 2 large zucchini, cut into 1/2” cubes
- 1 cup frozen corn
- 1 cup low sodium black beans, rinsed and drained
- 1/2 cup red chili enchilada sauce
- 1 cup shredded mexican cheese
- optional toppings: diced tomato, sliced avocado or chopped cilantro
Instructions
- Season chicken cubes with salt and pepper.
- Heat a large skillet to medium hight heat.
- Add avocado oil to the skillet and then add chicken breast. Saute for 3 minutes per side. Remove chicken from the skillet.
- Immediately add garlic to the skillet and saute for 30 seconds. Then add onions and saute until translucent, about 2-3 minutes.
- Add red pepper and poblano pepper to the skillet, saute for 3-4 minutes, stirring throughout.
- Then add zucchini cubes, frozen corn and black beans to the skillet, saute for another 3-4 minutes.
- Add chicken back to the skillet along with enchilada sauce. Stir to coat everything and cook for 2 minutes. Top with cheese and cover. Cook for 2 minutes or until the cheese is melted.
- Serve. Optional: top with diced tomato, sliced jalapenos, sliced avocado or fresh cilantro.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 271
- Sugar: 5 g
- Sodium: 466 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Carbohydrates: 21 g
- Fiber: 5 g
- Protein: 26 g
- Cholesterol: 53 mg
