2 t ground cumin
1 t salt
1/2 t black pepper
2 t canola oil
24 oz chicken breast tenders
2 c chopped red onion
2 c fresh corn kernels (about 3 ears)
2 c chopped zucchini
1 c green salsa
6 T chopped fresh cilantro, divided
8 flour tortillas
2 cup shredded Monterey Jack cheese
Preheat broiler. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently. Serve with tortillas, sour cream and remaining cilantro.
Time: 1 hour, Serves: 6-8
This is a very refreshing summer dish. This is an adapted Southern Living recipe.