Serves 2
- 2 chicken breasts
- 2 zucchini, sliced into discs
- 1 can of southwest corn
- 1 can of diced tomatoes with green chilies
- 1/2 onion, diced
- 2 tbs. chili powder
- 1 tbs. cumin
- salt and pepper
Combine the chili powder, cumin, salt and pepper on a plate and dredge the chicken in the mix. Cook the chicken in a screaming hot pan with a little evoo to keep it from sticking, and to ensure that nice brown color that is so flavorful (something that I didn’t do, and wish that I had). Remove the chicken and keep warm in some foil. Add the chopped onion and cook for 3-4 minutes. Then add the zucchini and cook for another 3-4 minutes. Next, add the canned corn and tomatoes, just until heated through. Serve with the chicken on top of the veggie mix.
