Ingredients:

  • 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 3 medium zucchini, halved lengthwise and sliced into half-moons
  • 1 cup frozen or fresh corn kernels
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded sharp cheddar or Monterey Jack cheese

Instructions:

  1. Heat the olive oil in a 12 inch skillet over medium high heat.
  2. Add the cubed chicken in a single layer. Cook without stirring for 3 minutes until a golden brown crust forms, then stir and cook for another 3 minutes until nearly cooked through.
  3. Remove chicken from the pan and set aside on a plate. Note: This prevents the chicken from getting rubbery while the veg cooks.
  4. In the same skillet, add the diced onion and zucchini.
  5. Sauté for 4-5 minutes, stirring occasionally, until the zucchini develops charred edges.
  6. Stir in the minced garlic and cook for 30 seconds until fragrant.
  7. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Ensure the vegetables are evenly coated.
  8. Pour in the undrained diced tomatoes, black beans, and corn. Stir gently to combine and simmer for a few minutes until the liquid reduces slightly.
  9. Return the cooked chicken to the pan.
  10. Sprinkle with shredded cheese and cover with a lid for 1-2 minutes until the cheese is melted and bubbly.
  11. Finish with fresh lime juice and chopped cilantro before serving.