Tex-Mex Zucchini Skillet

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

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
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.

Steven King