- 1 [14-ounce / 398-mL] can tomato sauce
- 2 teaspoons [10 mL] lime juice
- 1 1/2 teaspoons [7.5 mL] chili powder
- 1 1/2 teaspoons [7.5 mL] oregano
- 1 pound [454 g] boneless, skinless chicken breasts, cut into strips
- 2 cups [500 mL] freshly diced zucchini
- 2 cups [500 mL] canned corn kernels, drained
- 1 1/2 cups [340 g] Tex Mex shredded cheese, divided
- Shredded lettuce
- Chopped tomatoes
- Nacho chips
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- Heat together tomato sauce, lime juice, chili powder and oregano into a large frypan, over medium heat.
- Add chicken strips; cook, stirring, for 3 minutes.
- Stir in zucchini dices and corn kernels.
- Cook for 2 minutes more, until chicken is no longer pink inside.
- Lower heat.
- Stir in 1 cup [225 g] Tex Mex shredded cheese, until melted.
- Sprinkle with remaining Tex Mex shredded cheese, shredded lettuce and chopped tomatoes.
- Serve, along with nacho chips.
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