Mexican Chicken with Zucchini, Corn & Black Beans

Categories: dinner

Ingredients

• ground cumin 1Tbsp
• dried oregano 1Tbsp
• chili powder 1Tbsp
• cayenne pepper 1pinch
• uncooked boneless skinless chicken breast; 1pound(s), cut into thin strips
• kosher salt 1 1⁄2tsp, divided
• olive oil 1Tbsp, divided
• uncooked red onion(s); 2cup(s), chopped, diced
• minced garlic 1Tbsp
• corn 1 1⁄2cup(s), fresh or defrosted frozen
• uncooked zucchini 1 1⁄2cup(s), diced
• canned black beans 15oz, rinsed and drained
• canned diced tomatoes 15oz
• canned tomato sauce 1cup(s)
• crumbled feta cheese 1⁄2cup(s)
• cilantro 1⁄4cup(s), chopped

Directions

1. 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.

2. 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.

3. 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.

4. Serving size: 1 cup

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