Southwest Chicken
This recipe—please don’t judge me—was made by accident. I was actually going to make a veggie pasta and between answering my kids' math homework questions, answering the phone that had been ringing for a while and my husband breaking the towel rack in our bathroom upstairs (I heard a crash), I messed up and put in the chicken that was supposed to be for lunch boxes the next day. So, here we are. This meal is so hearty and asked for on repeat. Like most things in our life, it was just meant to be.
Makes4 - 6 servings
Ingredients
- 2 tablespoons (30 ml) olive oil
- 1 shallot or small yellow onion, chopped
- 4–5 cloves garlic, finely minced
- 2 yellow squashes
- 1 red bell pepper, chopped
- 1 cup (154 g) sweet corn kernels, drained
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 tablespoons (32 g) tomato paste
- 1/4 cup (60 ml) hot water
- 2 tablespoons (24 g) Cajun seasoning
- 1 rotisserie chicken, shredded
- 1 cup (16 g) chopped cilantro
- 1 lime, optional
- Shredded cheese, optional
Instructions
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Into a skillet over medium heat, add the olive oil, shallots and garlic. Cook for 3 to 4 minutes.
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Add in the yellow squash, red bell pepper and corn and season with the salt and pepper. Cook for only another minute or 2 until the veggies are tender. Add in the tomato paste and hot water and combine. Season with the Cajun seasoning and stir to combine.
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Fold in the rotisserie chicken and top with the cilantro. My husband likes to add a squeeze of fresh lime; I on the other hand add a handful of cheese. Either option will make you close your eyes and savor the party in your mouth at first bite.
