Sometimes we all need a quick fix dinner that can be on the table in under 30 minutes. But we still want something healthy and delicious. This sautéed chicken and zucchini meal satisfies our entire family: I love that it is quick and healthy, and everyone loves the taste.
Don’t have zucchini? Or have too many zucchini-haters? Use any other vegetable of choice: asparagus is very nice, or green beans. You can even throw in a bag of frozen vegetables if you are short on fresh ones.
Serve on its own, or over cooked rice or pasta. With or without cheese.
Recipe:
Southwest Chicken and Zucchini Sauté
2 Tbs olive oil
4 chicken breasts (about 1 lb), diced
1 onion, chopped
1 tsp chili powder
½ tsp ground cumin
½ tsp salt
2 cups sliced zucchini (about 2 medium zucchini)
1 can yellow corn (or 2 ears fresh corn)
1 can chili seasoned tomatoes
¼ cup chopped fresh cilantro
1 cup shredded sharp cheddar cheese, for garnish
Heat oil in a large skillet. Sauté chicken and onion until browned. Sprinkle with chili powder, cumin, and salt. Add zucchini to skillet and cook until chicken is cooked through and zucchini is crisp-tender. Stir in corn and tomatoes. Cook, uncovered, for 7-10 minutes. Stir in cilantro. Garnish with shredded cheese, if desired.
Serve alone, or over cooked rice or pasta.
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