Tex-Mex Zucchini Skillet

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2 Servings
Qty Unit Ingredient
10 oz Ground Chicken
2 ea Zucchini (400 g)
1 med Red onion (200 g whole)
2 tbsp Spices (chili powder, onion powder, granulated garlic, smoked paprika, oregano, cayenne)
⅓ cup Canned diced green chilis
½ cup Canned diced tomatoes
1 cup Grape tomatoes (110 g)
½ cup Pepitas (30 g)
1 ea Lime
  1. Prep
    1. Drain ground meat
    2. Cut zucchini into bite sized chunks
    3. Cut onion into bite sized chunks. Take ¼ cup and dice down to ¼ inch pieces for garnish.
    4. Cut tomatoes in half
    5. Cut lime in half
  2. Cook
    1. Brown meat in a hot oiled pan for 2 to 3 minutes
    2. Add Zucchini, onion and spices and cook for 3 to 6 minutes, until the zucchini begins to soften
    3. Add chilis, tomatoes, and ½ cup of water. Simmer until zucchini is soft (3 to 6 minutes)
    4. Dish up and top with reserved onion, grape tomatoes, pepitas. Juice the lime over each plate.