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Chicken & Zucchini Saute "Two Ways" with Mexican Brown Rice

Chicken Zucchini Saute

Last night we were both craving Mexican food. Originally, I was going to try a new recipe that was super healthy, but I decided to splurge and make some new tacos and also toss in a quesadilla. The Mexican brown rice was a nice addition and made me feel a little more healthy :) The saute itself would be great on its own, on a salad, or just over rice! This was delicious - give it a try! Ingredients

Chicken & Zucchini Saute 2 chicken breasts, cooked and shredded 1/2 zucchini, diced into bite size pieces 1/4 - 1/2 yellow onion, diced 1 garlic clove, diced ~ 1/2 tsp smoked paprika ~ 1/4 tsp cumin ~ 1/4 tsp chili powder ~ 1/4 cup diced tomatoes dash of salt and pepper, to taste 1/2 lime, juiced 1-2 tb olive oil 1/3 cup enchilada sauce (I used green chile) Mexican Brown Rice 1 bag of cooked (unseasoned) brown rice 1 tsp olive oil 1/4 onion, finely diced 1/4 cup diced tomatoes 1 jalapeno, seeds and membrane removed, minced (I left out because I didn't have one) 1 garlic clove, minced 2 tablespoons tomato paste ~ 1/2 tsp cumin ~ 1/2 tsp smoked paprika dash of chili powder dash of salt and pepper, to taste dash of lime juice chopped cilantro, optional

chicken zucchini saute


Saute Heat a skillet with the olive oil over medium-high heat. Add the onion and garlic and saute for approximately 2 minutes. Add the zucchini and tomatoes and cook for another 3-4 minutes over medium heat. Add the cooked chicken, smoked paprika, cumin, chili powder, and enchilada sauce. Stir well and cook until the chicken is heated through, about 2 minutes. Top with lime juice and stir. Mexican Brown Rice Cook the rice according to package directions and set aside. Heat the olive oil in a skillet on medium high heat and add the onion and garlic. Cook for about 3 minutes. Add the tomatoes and jalapeno (if using) and cook another 2 minutes or so. Add the tomato paste, cumin, smoked paprika, chili powder, lime juice, salt and pepper. Add the rice and stir together over medium heat - cook for 2 minutes or so to incorporate all of the flavors. Top with cilantro. Serve the chicken & zucchini mixture either in a taco, on a salad, or on the rice.

Taco: Fill the taco with the chicken & zucchini mixture and your favorite toppings and serve with rice.

Quesadilla: Fill a tortilla with the chicken mixture and cheese and saute with a touch of olive oil until the cheese is melted through. Top with my favorite sauce - Herdez Guacamole Salsa and sour cream!

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