A south of the border supper that is ready in a flash and the perfect light summer dinner or lunch. Can use tostadas or soft tacos and serve with black beans.
- 2 tsp. canola oil
- 1 tsp. ground cumin
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 12 ounces chicken breast tenders
- 1 cup chopped red onion (about 1 onion)
- 1 cup fresh corn kernels (about 2 ears)
- 1 cup chopped zucchini
- 1/2 cup salsa verde
- 3 tbl. chopped fresh cilantro, divided
- 4 (8-inch) fat-free flour tortillas
- Cooking spray
- 3 ounces Monterey Jack cheese, shredded (about 3/4 cup)
- Preheat broiler. Combine first 3 ingredients, stirring well.
- Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; saute for 3 minutes.
- Add onion, corn, and zucchini to pan; saute for 2 minutes or until chicken is done.
- Stir in salsa and 2 tbs. cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently.
- Working with 2 tortillas at a time, arrange tortillas in a single layer on a baking sheet; lightly coat tortillas with cooking spray. If using taco shells go to Step #7.
- Broil 3 minutes or until lightly browned.
- Spoon about 3/4 cup chicken mixture in the center of each tortilla; sprinkle each serving with 1/4 cup cheese.
- Broil and additional 2 minutes or until cheese melts.
- Repeat procedure with remaining tortillas, chicken mixture and cheese. Sprinkle each serving with about 3/4 tsp. of remaining cilantro.
- Serve immediately.
Note: This recipe originally ran in Cooking Light 8/2006 and was updated for the 11/2012 – 25th anniversary issue.
Melanie Bernard, Cooking Light 2012.