In the mood for a trip south of the border without crossing it? This is the ticket. A little Tex-Mex spiced chicken, a little zucchini and corn, and some diced tomato and cilantro, and it's a meal in a bowl. For an even healthier meal, try using boneless, skinless chicken breasts instead.
- 1 1/2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3/4 teaspoons salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 12 ounces boneless, skinless chicken thighs, cut into 2-inch chunks
- 1 1/2 teaspoon olive oil
- 1 medium-sized onion, chopped
- 1 large zucchini, halved lengthwise and cut into ½-inch-thick slices
- 1 cup frozen corn kernels
- 1 tablespoon minced garlic
- One 14 ½-ounce can diced tomatoes in sauce
- 1/3 cup chopped cilantro
In a small cup, combine the oregano, cumin, salt, and pepper. Place the chicken in a bowl and toss with 1 ½ teaspoons of the spice mixture and reserve the remaining spice mix. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat.
Add the chicken and sauté until browned, about 5 minutes. Remove to a plate. Heat the remaining oil in the same skillet over medium-high heat. Add the onion and sauté until lightly browned but still crisp-tender, about 5 minutes. Add the zucchini and corn to the skillet. Sauté until the zucchini is lightly browned, about 4 minutes.
Add the garlic and reserved spice mixture. Reduce heat to medium-low. Cook, stirring, until fragrant, about 30 seconds. Stir in the diced tomatoes and their sauce. Bring to a simmer over medium heat.
Add the chicken and ¼ cup water (to prevent the chicken from sticking to the pan). Cover, reduce heat to medium-low, and cook until the chicken is cooked through, about 5 minutes. Remove from heat, stir in the cilantro, and serve.