Mexican Zucchini and Chicken over Rice

READY IN: 1hr
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Bring first four ingredients to a boil in saucepan. Cover and simmer 45-50 minutes.
  • Cut chicken into bite size chunks, shake in plastic bag with the rice flour, cumin, chili powder, Italian seasoning and salt.
  • I use Pam type spray or several teaspoons olive oil to saute onions and peppers, cook till onions translucent, add garlic. cook a minute or so. Add zucchini and cover, toss frequently to start the zucchini cooking. Let cool -- then add salsa. Mix together, cover and let simmer.
  • In another frypan, heat a few teaspoons olive oil or Pam type spray. Brown chicken cubes that you shook with seasoning and flour.
  • Add chicken chunks to the veggies, simmer until rice is done.
  • Serve over rice.
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