1
Preheat large deep skillet on low-medium heat and add olive oil. Add onion and garlic, saute until translucent.
2
Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle 1 tsp cumin, salt, and black pepper. Saute until a bit golden brown, about 5-7 minutes.
3
Add corn, beans, tomatoes, taco seasoning and remaining cumin. Bring to a boil, cover and cook for 10 minutes.
4
Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes.
5
Top with green onions and cilantro. Serve hot, on its own or with brown rice or quinoa.
Store: Refrigerate covered for up to 3-4 days