Chicken, Zucchini, Black Bean and Rice Skillet

Woah Nelly! I got this idea from a recipe I saw on Pinterest. It's my type of comfort food and is PERFECT for a rainy day - thanks Sandy! I tweaked it a bit to fit my style! I hope you enjoy!

Ingredients:
makes 5, 1 cup servings

• 2 T of  EVOO 
• 2 small zucchini, cut into cubes
• 1 bell pepper, chopped (I didn't use this b/c I detest peppers)
• 1/2 medium onion, chopped  (I didn't use an onion because I didn't have one)
• 2 cups (16oz) chicken breast, cut into strips (I used frozen chicken breast)
• 1 can (15oz) reduced sodium/no salt added black beans
• 1 can (15oz) undrained diced tomatoes with garlic 
• 3/4 cup water
• 1 cup uncooked rice
• Garlic powder to taste (I forgot to add mine - oops!)
• Reduced-fat (2% milk) shredded cheddar cheese

Directions:

• Heat EVOO in a non-stick skillet.
• Add the frozen chicken breast, zucchini, onion, and peppers to the EVOO. 
• if you are using fresh chicken breast, cook it in the skillet before adding the veggies. 
• Stir occasionally until veggies are cooked and the chicken is warm.
• Add beans, undrained tomatoes, and water.
• Bring to a boil.
• Add uncooked rice, stir well, reduce heat to low and cover.
• Stir occasionally and simmer until all the liquid is absorbed.
• Sprinkle with cheese (I used 1/8 cup) and serve!

OHMYGOODNESS! Not only was this was AMAZING but it was EASY! I love love love easy dinners! It totally hit the spot and I can't wait to eat more for lunch tomorrow - that is if the hubs doesn't eat it all tonight for dinner. Come to think of it, I'm going to wrap it up in a whole wheat tortilla for lunch tomorrow - NOM NOM NOM!