Sweet & Spicy Confetti Chicken

I created this recipe for the contest using some leftover chicken and rice. I was pleasantly surprised with the results. It is a fun, colorful and delicious meal that is easy to prepare but tastes like it took a long time! (and it's not super spicy either!)

• Ready In: 25 mins
• Serves: 2

Ingredients

• 1  cup frozen sweet corn
• 1  small banana, sliced longways and cut into 1 inch pieces
• 1  small zucchini, sliced and halved
• 2  small chicken breasts, pre-boiled (or left over refrigerated chicken)
• 1⁄8  sweet red pepper, finely chopped
• 1 1⁄2 tablespoons olive oil
• 1  garlic clove, chopped
• 2  cups  left-over basmati rice or 2  cups  jasmati rice
• 1⁄2 tablespoon  smart balance margarine (or butter)
• 3 -4  pinches cumin
• 1⁄2 teaspoon paprika
• 1⁄8 teaspoon adobo seasoning
• 3⁄4 tablespoon sugar
• 1⁄4 teaspoon fresh ground pepper (more or less to taste)
• 2  dashes sea salt
•  table salt
•  light sour cream, as a topping
• 2 -8  tablespoons water

Directions

1. Remove pre-boiled chicken breasts from fridge.
2. Season with sea salt, 3 pinches of cumin and 4 grinds of fresh black pepper and slice thinly.
3. Heat 1/2 tbs oil on med heat in a large frying pan and add garlic.
4. Brown garlic slightly (do not caramelize).
5. Add chicken and zucchini and almost all of the paprika and another 1/2 tbs oil; add adobo and sugar sprinkling on entire mixture and stirring in gently -- let it brown, flip and sprinkle the other side.
6. Cook on med heat, flipping regularly until slightly browned, slide chicken and zucchini to one side and then add banana slices.
7. Continue to cook on med heat turning bananas until browned; remove from heat and set aside.
8. Add remaining oil to pan, heat and then stir in corn.
9. Dash with remaining paprika.
10. turn up the heat slightly (in between high and med).
11. Add margarine and a few cracks of fresh pepper.
12. Brown corn stirring every so often (it will start to make a popping sound).
13. Add sweet red pepper for color.
14. Stir in rice and water and cook until hot, stirring constantly.
15. Salt and pepper to taste.
16. Remove from heat and set aside.
17. Return chicken mixture to pan to heat.
18. Divide rice mixture onto two plates and top with chicken mixture add a dallop of sour cream to each.
19. Serve immediately with warm greens of your choice (I prefer kale with this dish).