Step 1

Preheat large ceramic non-stick skillet on medium heat and swirl oil to heat. Add onion, garlic and bell pepper and saute for 3 minutes, stirring occasionally.

Step 2

Push vegetables to one side of the skillet. Add chicken and sprinkle with 1 tsp cumin, salt and pepper. Cook for 5 minutes, stirring occasionally.

Step 3

Add corn, black beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir well, cover with a lid and cook for 10 minutes on low-medium heat.

Step 4

Sprinkle with shredded cheese, cover and cook until cheese has melted. Garnish with green onion and cilantro. Serve hot on its own; or with quinoa or brown rice.