Zucchini, Chicken and Black Bean Skillet Dish

INGREDIENTS:  (serves 4)
1 zucchini, quartered
1 package chicken breasts
1 green bell pepper, diced
1 small onion, diced
1 can black beans, rinsed
1 can diced tomatoes
1 cup rice
1 TBSP olive oil
1/4 tsp cumin
1/2 tsp garlic powder
1/4 tsp sea salt

OPTIONAL TOPPINGS:
Shredded cheddar cheese
Sour cream
Green onions, finely chopped

1. Cook the rice according to the package, set aside. In a large skillet cook chicken in a little bit of olive oil. Cook for about 10 minutes or so until no longer pink. Set aside on a cutting board. In the same pan, don't rinse it, add zucchini, bell pepper and onion. Season with cumin, garlic powder and sea salt. Let cook about 3-4 minutes until vegetables are tender. Meanwhile, shred the chicken. Add to the skillet once vegetables are cooked stirring well. Add black beans and diced tomatoes. Mix well and let sit over low heat for everything to absorb the flavors.
2. Place a heaping spoonful of rice of a plate. Top with cheese. Add the skillet mixture over top so as to melt the cheese. Top with sour cream and green onions.