Mexican Zucchini and Chicken over Rice

“Easy quick meal great as one dish supper or with a green salad on the side. (Gluten Free) I like thighs best, but you can use breast if you prefer after the contest”
READY IN:
1hr
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring first four ingredients to a boil in saucepan. Cover and simmer 45-50 minutes.
  2. Cut chicken into bite size chunks, shake in plastic bag with the rice flour, cumin, chili powder, Italian seasoning and salt.
  3. 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.
  4. In another frypan, heat a few teaspoons olive oil or Pam type spray. Brown chicken cubes that you shook with seasoning and flour.
  5. Add chicken chunks to the veggies, simmer until rice is done.
  6. Serve over rice.

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