Tex-Mex Chicken and Zucchini (Print Version)

# Ingredients:

01 - 1 lb chicken breast, boneless and skinless
02 - 1 large zucchini, diced
03 - 1 large red bell pepper, chopped
04 - 1 large onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 cup canned corn
07 - 1 tbsp olive oil
08 - 14 oz kidney beans, drained and rinsed
09 - 14 oz diced tomatoes
10 - 1 cup mozzarella cheese, shredded
11 - 1/2 cup cheddar cheese, shredded
12 - 1 tsp homemade taco seasoning
13 - 1 tsp salt
14 - 1/2 cup green onions, chopped

# Instructions:

01 - Heat olive oil in a large skillet over medium-high heat. Cook the chopped onion and minced garlic for 2 minutes.
02 - Add the chicken bites to the skillet and cook for 5 minutes on each side until thoroughly cooked.
03 - Season the chicken with salt, pepper, and taco seasoning. Then add the chopped bell pepper and zucchini, cooking for 5 minutes until tender.
04 - Stir in the canned corn, kidney beans, and diced tomatoes, then cook for an additional 5 minutes.
05 - Sprinkle mozzarella and cheddar cheese on top, cover with a lid, and cook until the cheese is fully melted.
06 - Garnish with chopped green onions and parsley or cilantro before serving.

# Notes:

01 - Ensure the chicken is cooked through before adding vegetables to retain proper texture.

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