Tex-Mex Chicken and Veggies
One Skillet is all you need for this Tex Mex chicken and veggies! Juicy chicken thighs packed with veggies and perfectly seasoned...this dinner with a kick is just what you need to spice things up in the kitchen and still keep on track!
Servings: 6
Calories: 336
Ingredients
- 1 Tablespoon avocado oil
- 1 medium onion, diced
- 3 Garlic cloves, minced
- 1 Medium Bell Pepper, diced
- 2 Pounds boneless skinless thighs- cut into 1" pieces
- 2 medium Zucchini, diced
- 14 Ounce can Fire roasted diced tomatoes
- ¼ Cup chopped cilantro
- 1 ½ Tablespoons Taco Seasoning
- 1 ½ Cups Colby Jack Cheese, divided for serving
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. stir in the onion, garlic and bell pepper. Sauté for 5 minutes or until the onion is translucent.
- Move the veggies to one side of your skillet and add in the chicken. Cook for about 5 minutes, stirring occasionally.
- Next add your fire roasted tomatoes, zucchini, cilantro and taco seasoning. Stir and cook on medium-low for 10 minutes or until the veggies are tender.
- Serve topped with cheese. Makes 6 servings
Nutrition
Calories: 336 | Carbohydrates: 10g | Protein: 32g | Fat: 20g | Fiber: 3g