Tex-Mex Chicken with Zucchini
1
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Chunks of juicy boneless chicken are combined with zucchini, corn and tomatoes in this family-friendly meal.Serve over couscous or rice with a squeeze of lime juice.
Ingredients
Dried oregano
1½ tsp
Ground cumin
1 tsp
Table salt
¾ tsp
Black pepper
½ tsp
Uncooked skinless boneless chicken thigh
12 oz
Olive oil
1½ tsp
Uncooked onion
1 medium
Uncooked zucchini
1 large
Frozen corn
1 cup(s)
Jarred minced garlic
1 Tbsp
Canned diced tomatoes
14½ oz
Cilantro
⅓ cup(s)
Instructions
1
In a small cup, combine oregano, cumin, salt and pepper. Place chicken in a bowl and toss with 1 1/2 teaspoons spice mixture; reserve remaining spice mix.
2
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned, about 5 minutes; remove to a plate.
3
Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat; add onions and sauté until lightly browned but still crisp-tender, about 5 minutes. Add zucchini and corn to skillet; sauté until zucchini is lightly browned, about 4 minutes.
4
Add garlic and reserved spice mixture. Reduce heat to medium-low; cook, stirring, until fragrant, about 30 seconds. Stir in diced tomatoes and their sauce; bring to a simmer over medium heat.
5
Add chicken and 1/4 cup water (to prevent chicken from sticking to pan); cover, reduce heat to medium-low and cook until chicken is cooked through about 5 minutes. Remove from heat and stir in cilantro; serve. Yields about 1 1/2 cups per serving.
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