Ingredients
2
teaspoons ground cumin
2
teaspoons chili powder
3/4
teaspoon salt
1/2
teaspoon ground coriander
1
lb boneless skinless chicken breasts, cut into 1-inch cubes
1
tablespoon vegetable oil
3/4
cup chopped red onions
1
small zucchini, cut in quarters lengthwise and into 1/4-inch slices
1/2
cup chopped red or orange bell pepper
1
cup frozen corn (from 12-oz package)
1
cup Progresso™ black beans, drained, rinsed (from 15-oz can)
1
can (4.5 oz) Old El Paso™ chopped green chiles
1/4
cup crumbled queso fresco cheese
1/4
cup chopped fresh cilantro
Lime wedges, as desired
Preparation
In medium bowl, mix 1 teaspoon of the cumin, 1 teaspoon of the chili powder, 1/2 teaspoon of the salt and the coriander. Add chicken; stir to coat.
In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium-high heat. Add chicken; cook 8 to 10 minutes, stirring frequently, until no longer pink in center (at least 165°F). Transfer to plate, and keep warm.
In same skillet, heat remaining 2 teaspoons oil over medium heat. Add onions, zucchini and bell pepper; cook 4 to 6 minutes, stirring occasionally, until vegetables are crisp-tender.
Stir in frozen corn, beans, chiles, cooked chicken, remaining 1 teaspoon cumin, remaining 1 teaspoon chili powder and remaining 1/4 teaspoon salt. Cook 5 to 7 minutes, stirring occasionally, until completely heated through.
Garnish with cheese and cilantro. Serve with lime wedges.
