2

Tex-Mex Chicken with Zucchini

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, or to taste

black pepper

½ tsp, freshly ground, or to taste

uncooked boneless skinless chicken thigh(s)

12 oz, cut into 2-in chunks

olive oil

1½ tsp, divided

uncooked onion(s)

1 medium, chopped

uncooked zucchini

1 large, halved lengthwise, sliced into 1/2-in thick slices

frozen corn kernels

1 cup(s)

minced garlic

1 Tbsp

canned diced tomatoes

14½ oz, in sauce

cilantro

cup(s), fresh, chopped

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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