INGREDIENTS:
4 tsp. Avocado Oil
1/2 cup. Leeks, finely chopped
3 lg. Garlic, cloves
3/4 cup Bell Pepper, raw and chopped
36.4 oz. Chicken Breast, boneless and skinless cut into 1″ pieces
3 cups. Zucchini, diced
14 oz. Diced Tomatoes, canned
1 tsp Taco Seasoning
1 Tbs. Cumin, divided
1/2 tsp. Salt
1/2 tsp. Black Pepper, ground
1/2 cup. Cilantro, chopped
1 cup. Tex Mex or Colby Jack Cheese, low-fat shredded
1/2 cup. Green Onions, chopped
DIRECTIONS:
Preheat large skillet on low – medium heat and swirl to coat. Add onion, garlic and bell pepper, saute for 3 minutes, stirring occassionally.
Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes. Stirring occassionally.
Add tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.
Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onions and cilantro.
Hellum's Kitchen 