SOUTHWEST CHICKEN AND ZUCCHINI

by Jess Mullen, FH Nutrition Guru

by Jess Mullen, FH Nutrition Guru

This is a simple and tasty meal-in-one. You can adjust it easily for different family members and food preferences. The main portion of the meal, the chicken and veggies, are easily and quickly cooked. Then serve them in tortillas for those that want tacos, over cabbage or greens for those that like salads or however desired!

Serves about 4

Total time: 20-25 minutes

Ingredients:

  • 1/2 medium onion, chopped

  • 2 medium zucchini, chopped

  • 2 bell peppers, chopped

  • 1 pound ground chicken

  • 1 tablespoon cumin

  • 1 tablespoon chili powder

  • 1 tablespoon garlic powder

  • 2 teaspoons paprika

  • 1 1/2 teaspoon sea salt

  • 1 teaspoon ground black pepper

  • 1 (14 1/2 ounce) can diced tomatoes (no salt)

  • optional: tortillas, lettuce, avocado

Instructions:

  1. If using tortillas, preheat oven to 350 degrees 

  2. Heat non-stick skillet to medium heat and add onions and zucchini.

  3. Cook for 3-4 minutes, until tender, stir often.

  4. Add bell peppers and cook about 5 more minutes stirring occasionally. 

  5. While veggies are cooking, heat another non-stick skillet to medium heat and add chicken and spices. Stir often and break up pieces with wooden spoon or cooking spatula. Cook until all pink is gone, about 7 minutes.

  6. Transfer chicken to skillet with veggies and add diced tomatoes and spices. Simmer for a few minutes stirring occasionally while you heat up the tortillas in the over on a baking sheet. Tortillas heat up in 2-5 minutes.

  7. Serve in tortillas with lettuce and avocado or over lettuce as a salad and top with avocado. Other suggested toppings are salsa, hot sauce or cheese.

by Jess Mullen, FH Nutrition Guru

by Jess Mullen, FH Nutrition Guru

 

Posted on March 18, 2019 .