Step 1: Prepare the Aromatics

Preheat a large 12-inch or 14-inch deep skillet over low-medium heat and add the oil. Once the oil is shimmering, add the finely chopped onion, minced garlic, and bell peppers. Sauté these ingredients for about 3 minutes until they are fragrant and beginning to soften.

Step 2: Brown the Chicken

Push the vegetable mixture to the sides of the skillet to create an open space in the center. Add the bite-sized chicken pieces. Sprinkle the chicken with 1 teaspoon of cumin, salt, and black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken is mostly browned on all sides.

Step 3: Simmer the Dish

Add the corn, black beans, diced tomatoes (with their juices), diced zucchini, taco seasoning, and the remaining cumin. Stir everything together until well combined. Cover the skillet and cook over low-medium heat for 10 minutes to allow the flavors to meld and the vegetables to reach the perfect texture.

Step 4: Final Touch

Remove the lid and sprinkle the shredded cheese evenly over the top. Cover the skillet again for a few minutes until the cheese is beautifully melted. Remove from heat, garnish generously with chopped green onions and cilantro, and serve immediately.

Pro Tips

• Use a very large skillet; an overcrowded pan will cause the zucchini to steam and lose its firm texture.
• Do not overcook the zucchini; follow the timing closely so the pieces remain tender-crisp rather than mushy.
• If using giant garden zucchini, cube them smaller to ensure they cook evenly with the rest of the ingredients.
• Serve hot, either on its own or over a bed of fluffy quinoa or brown rice.