This dish was so yummy and it was a great way to use up some of those delicious fresh vegetables from my garden. I used zucchini, bell pepper and tomato all from my garden. You could always throw in some onion, garlic and corn too. Even black or pinto beans would be delicious in this.
It comes together super quick, so it's great for any day of the week.
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(Printable Recipe) or (Printable with Picture)
8 chicken tenders
3 Tbl. fresh lime juice
2 tsp. chili powder
1 Tbl. extra-virgin olive oil, divided
1 - 1 1/2 c. diced zucchini, unpeeled
1 green bell pepper, finely chopped
2 large tomatoes, diced
1/2 c. salsa
1/4 tsp. cumin
2 Tbl. chopped cilantro
sour cream, opt.
Feta cheese, opt.
shredded Cheddar cheese, opt.
Place chicken tenders in a large zip-top bag. In a small bowl combine lime juice, chili powder and 1/2 Tablespoon of olive oil. Pour mixture over chicken, seal bag, and toss to coat all the chicken in marinade. Allow to marinate for at least one hour.
Heat the remaining 1/2 Tablespoon of olive oil in a large skillet over medium heat. Add the chicken tenders and cook until almost cooked through, breaking up into chunks with a wooden spoon as it cooks (or you can remove it from the pan once it's all the way cooked, chop it and add it back to the pan). Then, add the zucchini and chopped pepper and saute until they are crisp-tender and chicken is cooked through, about 5 minutes. Stir in the tomatoes, salsa, cumin and cilantro. Serve over cooked rice and garnish with desired toppings. Serves 4.