Mexican chicken with zucchini, corn, and black beans
Uncooked boneless skinless chicken breast
1 pound(s), cut into thin strips
1½ tsp, divided
1 Tbsp, divided
Uncooked red onion(s)
2 cup(s), chopped, diced
1½ cup(s), fresh or defrosted frozen
1½ cup(s), diced
Canned black beans
15 oz, rinsed and drained
Canned diced tomatoes
Canned tomato sauce
Crumbled feta cheese
¼ cup(s), chopped
- To make spice mix, combine cumin, oregano, chili powder, and cayenne in a small bowl. Season chicken with 1 tsp spice mixture and ½ tsp salt; set remaining spice mixture aside.
- Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Working in batches so pan doesn’t get crowded, cook chicken until browned and cooked through, flipping once, 4-5 minutes; remove to a plate.
- Add remaining 2 tsp oil and onion to pan; cook, stirring, until onion softens, 3-4 minutes. Add garlic and remaining spice mix; cook, stirring a few times, 1 minute. Add corn and zucchini to pan; cook, stirring often, until tender, 4 minutes. Stir in chicken and accumulated juices, beans, diced tomatoes and tomato sauce, and remaining 1 tsp salt; cover and simmer for 5 minutes for flavors to blend. Serve garnished with cheese and cilantro.
- Serving size: 1 cup