After a busy day at work, nothing sounds better to me than a quick one skillet meal. This Tex Mex Chicken recipe is just what I needed, especially on a Monday. I topped mine with green onions and Tabasco (that was all that I had in my kitchen). Avocado, cilantro, jalapenos, or even sour cream would pair well with this dish as well :).
Tex Mex Chicken Skillet
First butterfly the chicken. Cook chicken breast in a pan with some olive oil over medium heat for about 5-10 minutes on each side. Season with salt and pepper. Once the chicken is finished cooking, remove from heat and set chicken to the side while it cools off.
While the chicken is cooking, dice the zucchini, bell pepper, and green onion.
Saute the veggies, in the same pan that the chicken was cooked in, with some olive oil until zucchini is tender.
Dice the chicken while the veggies are cooking.
Add the diced chicken back to the pan along with the black beans, diced tomatoes, and taco seasoning. Cover and cook over low-medium heat for 5-10 minutes.
Sprinkle cheese on top. Once cheese has melted, ENJOY :)!