- 4
Ingredients
- 1 1/2 tsp dried oregano
- 1 tsp ground cumin
- 3/4 tsp table salt, or to taste
- 1/2 tsp black pepper, freshly ground, or to taste
- 12 oz uncooked boneless, skinless chicken breast, cut into 2-in chunks
- 1 1/2 tsp olive oil, divided
- 1 medium uncooked onion, chopped
- 1 large uncooked zucchini, halved lengthwise, sliced into 1/2-in thick slices
- 1 cup frozen corn kernels
- 1 Tbsp minced garlic
- 14.5 oz canned diced tomatoes, in sauce, salt-free
- 1/3 cup cilantro, fresh, chopped
Preparation
Step 1
In a small cup, combine oregano, cumin, salt & pepper. Place chicken in a bowl and toss with 1 1/2 tsp spice mixture; reserve remaining spice mix.
Heat 1 tsp oil in a large skillet over medium-high heat. Add chicken and saute until browned, about 5 min; remove to a plate.
Heat remaining 1/2 tsp oil in same skillet over medium-high heat; add onions and saute until lightly browned but still crisp-tendrer, about 5 min. Add zucchini and corn to skillet; saute until zucchini is lightly browned, about 4 min.
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.
Add chicken and 1/4c water (to prevent chicken from sticking to pan); cover, reduce heat to medium-low and cook until chicken is cooked through, about 5 min. Remove from heat and stir in cilantro; serve. Yields about 1 1/2 cups per serving (serves 4)