Zesty Chicken Kabobs with Creamy Salsa Dip
Sautéed Zucchini, Corn, and Black Beans
Ingredients
- ½ cup sour cream
- ½ cup salsa verde
- ½ (1-oz) envelope taco seasoning mix, divided
- ¾ lb boneless, skinless chicken breasts, cut into 2-inch chunks
- 1 green bell pepper, cut into 1-inch pieces
- ½ onion, cut into 1-inch pieces
Instructions
- Preheat grill or grill pan to medium-high heat. Combine sour cream, salsa, and ½ tsp taco seasoning in a small bowl. Toss chicken in 2½ tsp taco seasoning.
- Thread chicken, bell pepper, and onion onto metal skewers. Grill, covered, 6 to 8 minutes per side or until chicken is done. Serve with Creamy Salsa Dip.
Side Dish Ingredients
- 1 zucchini, thinly sliced
- 1 Tbsp olive oil
- 1 cup frozen corn
- 1 Roma tomato, chopped
- 1 (15-oz) can black beans, drained and rinsed
- 1 tsp ground cumin
Side Dish Instructions
- Cook zucchini in hot oil in a large skillet over medium-high heat, stirring often, until just tender. Add corn; cook 3 minutes.
- Stir in tomato, beans, and cumin; cook until thoroughly heated. Season with salt and pepper to taste.
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