Chile Chicken over Zucchini

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.


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