Ancho Chicken Zucchini Boats + Skillet Corn Salsa

Monday, May 4, 2015

{serves 6}

What You Need
For The Chicken
1/2 cup whole wheat flour
2 TSP ancho chili powder (plain chili powder would be fine)
Salt & pepper
2 TSP olive oil
1 1/2 lbs chicken breast

For The Boats
6 small/medium zucchini 
Olive oil
Salt & pepper
(*can sub for taco shells if you prefer)

For The Corn Salsa
1 TBSP olive oil
4 cups corn (fresh, frozen, or canned)
2 TBSP lime juice
1/2 TSP salt
1/4 TSP pepper
1 red pepper, diced
1/2 cup cilantro, chopped

Optional Toppings
Avocado
Cheese
Sour cream
Cilantro

Directions
For The Chicken
1. Combine flour, chili powder, taco seasoning, salt and pepper in a shallow dish. 
2. Cut chicken into strips and toss them in mixture. 
3. Heat oil in pan over medium heat. Once hot enough, add chicken strips to pan. Cook for a few minutes and then flip. Cook until they are browned on the outside and no longer pink. 
4. Once cooked, keep warm and set aside.

For The Boats
1. Preheat oven to 350°.
2. Cut off stem and ends of zucchini. 
3. Cut in half and scoop out the inside so it makes a little boat.
4. Place on rimmed baking pan and drizzle with olive oil, salt, and pepper.
5. Cook for 20 minutes or until zucchini is softened. 
6. Set aside and keep warm.

For The Corn Salsa
1. Heat oil in large skillet over medium heat. Add corn and sauté until lightly brown.
2. Once browned, transfer to large bowl and toss with lime juice.
3. Add remaining ingredients and serve at room temperature. 

Assembly
1. Place chicken in zucchini boats and top with corn salsa. 
2. Add desired additional toppings and enjoy!

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