San Diego Supper

By rmulleni

Ingredients

• 3 12oz whole boneless chicken breastsk skinned & halved
• Chili powder to taste
• Garlic salt, to taste
• 2 Tbsp vegetable oil
• 1 medium (2c)zucchini sliced 1/8 inch
• 2 cups cooked basmati rice
• 1 can (7 oz) whole kernel corn, drained
• 2 cups Shredded Montery jack or Cheddard Cheese
• 1 jar (16oz or 2 c) thick mild salsa heated
• 1/2 cup sliced ripe olives

Details

Servings 6
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Season chicken with chili powder and garlic salt. In 10 inch skillet heat oil, add chicken. Cook over medium high heat, turning once, until browned and fork tender (8 to 10 min.) Remove chicken from skillet. Cut chicken into 1/2 in strips. Keep warm. In same skillet add zucchini. Cook over medium high heat. Stirring occasionally, until crispy tender (1 to 2 min.) Add 2 cups rice and corn contine cooking, stiring occasionally, until heated through.

To serve, spoon rice mixture evenly on bottom of large serving platter. Top rice with 1 1/2 cups cheese, chicken, 2 cups salsa, remaining cheese and ripe olives.

Alternative: Season and grill chicken