Chicken & Zucchini (tex-mex)

I'm always looking for good zucchini recipes for our summer zucchini harvest (or in cases like this year, my parents zucchini harvest that they have been so generous to share with us). I like this one because most of my zucchini dishes are pasta-based, but this is a delicious & fresh use for that yummy zucchini.

Tex-Mex Chicken & Zucchini
Source: Adapted from iFoodReal

Ingredients:
1 tbsp olive oil
1 large onion, finely chopped
5 garlic cloves, minced
1 lb boneless & skinless chicken breasts, cut into 1" pieces
1 tbsp cumin, divided
1 tsp salt
1 tsp ground black pepper
1 cup corn, frozen or fresh
14 oz can diced tomatoes
1 tsp chili powder
1 large zucchini, diced
1 cup Tex Mex or cheddar cheese

optional, top with:

1/2 cup green onions, chopped
1 cup cilantro, chopped

(The original recipe also calls for: 2 medium bell peppers, chopped and 14 oz can black beans, drained & rinsed. I didn't have these on hand when I made the dish, and it was still super yummy. But next time I think I'd definitely make sure to add in the black beans.) 

Directions:
Add olive oil to large skillet and heat to medium. Add onion and garlic, then saute until translucent. Add bell pepper and saute for a few more minutes. Move mixture to a side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Saute until golden brown, about 5 -7 minutes.

Add corn, beans, tomatoes, chili powder and remaining cumin. Bring to a boil, cover and cook for 10 minutes. Add zucchini and stir. Sprinkle with cheese, cover and cook for another 5 minutes. Top with green onions and cilantro. Serve hot.