This dish makes a savory meal with a zing.
2 Boneless Skinless Free Range Chicken Breasts cut into chunks.
1 large zucchini sliced 1/4″ rounds, then quartered.
1 med Onion chopped ( I use a small food processor)
3-4 Cloves Garlic chopped in big pieces
1 4oz can of Mushrooms drained (you can use fresh mushrooms, just sauté longer)
1 15oz can of Diced Tomatoes with Green Chilies
1 1/2tsp Taco Seasoning click for recipe
3-4 tbsp Coconut Oil or Olive oil
In a large sauté pan heat oil on med high (#7 or #8 depending how hot your stove gets). Once oil is hot add onion and garlic. Sauté until onions are translucent. Add chicken and Taco Seasoning continue sautéing until chicken pieces are just starting to turn white.
Add mushrooms and finish sautéing until all pieces of chicken are white. Add zucchini and can of diced tomatoes w/ chilies. Cover and lower heat to medium and let simmer 10-15 min until zucchini is still a bit firm but done.
Tips: Serve in bowls as is or over cauliflower rice, quinoa or brown rice.