Mexican Chicken with Zucchini, Corn, and Black Beans
2
Points®
Temps total: 50 min • Préparation: 25 min • Cuisson: 25 min • Portions: 8 • Difficulté: Facile
Add more or less cayenne - depending on how much heat you can handle.
Ingrédients
Ground cumin
1 tbsp(s)
Dried oregano
1 tbsp(s)
Chili powder
1 tbsp(s)
Cayenne pepper
1 pinch(es)
Uncooked boneless skinless chicken breast
1 pound(s), cut into thin strips
Kosher salt
1½ tsp(s), divided
Olive oil
1 tbsp(s), divided
Red onion
2 cup(s), sliced, chopped, diced
Minced garlic
1 tbsp(s)
Canned corn
1½ cup(s)
Zucchini
1½ cup(s), diced
Canned black beans
15 oz, rinsed and drained
Canned diced tomatoes
15 oz
Canned tomato sauce
1 cup(s)
Crumbled feta cheese
½ cup(s)
Cilantro
¼ cup(s), chopped
Instructions
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.
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