1 tablespoon cumin
2 tablespoon chili powder
½ tablespoon oregano
1 teaspoon salt salt
1 teaspoon black pepper
1 tablespoon olive oil
1 large onion, chopped
5 garlic cloves, minced
1 lb chicken breast cut into 1 inch cubes
14 oz can of corn, drained or 1 cup fresh corn
14 oz can diced tomatoes or 2 cups diced fresh tomatoes
1 large zucchini, diced
1 cup shredded Mexican cheese blend
½ cup green onions, chopped
1 cup cilantro, chopped
Instructions
Full recipe from : yummly.com
In a small bowl combine cumin, chili powder, oregano, salt and pepper.
Heat oil in a large skillet over medium high heat. Add onion and garlic and cook until translucent, about 5 minutes.
Meanwhile, sprinkle ½ spice mixture over chicken. Add chicken to the pan and cook until browned, about 7 minutes.
Add corn, tomatoes, zucchini and remaining seasoning to the pan. Bring to a boil. Reduce heat, cover and simmer for 5 minutes until zucchini is tender.
Top with shredded cheese, green onions and cilantro. Serve
