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30 Minute Zucchini Chicken Enchilada Skillet
Ingredients
  • 1 lb. boneless skinless chicken breast, cut into ½” cubes
  • salt & pepper to season
  • 1 tablespoon avocado oil
  • 2 garlic cloves, minced
  • ½ cup yellow onion, diced
  • 1 red pepper, diced
  • ½ cup diced poblano pepper
  • 2 large zucchini, cut into ½” cubes
  • 1 cup frozen corn
  • 1 cup low sodium black beans, rinsed and drained
  • ½ cup red chili enchilada sauce
  • 1 cup shredded mexican cheese
  • optional toppings: diced tomato, sliced avocado or chopped cilantro
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