Ingredients Jump to Instructions ↓

  1. 1-1/2 Tbsps. vegetable oil

  2. 4 boneless skinless chicken breast halves, cut into 1-1-1/2 inch pieces

  3. 1/2 tsp. chili powder

  4. 1/2 tsp. ground coriander

  5. 1 medium zucchini

  6. 3/4 cup corn kernels

  7. 1 small roasted poblano pepper, finely diced

  8. 1/2 cup chicken stock

  9. 1/2 cup heavy cream

  10. 3/4 cup canned black beans

  11. 2 tsps. fresh lime juice

  12. 1/2 limes, cut in wedges

  13. 2 Tbsps. fresh cilantro, chopped

  14. 3 scallions, thinly sliced

Instructions Jump to Ingredients ↑

  1. Heat 1 Tbs. oil in a heavy nonstick skillet over medium-high heat. Stir in chicken, chili powder, coriander, and salt to taste. Cook and stir 3-5 minutes, until chicken is lightly browned at edges. Remove chicken from skillet and set aside. Heat remaining oil in same pan. Stir in zucchini, corn, poblano pepper and salt to taste. Cook 4-5 minutes, until vegetables begin to brown at the edges. Add stock and boil 1-2 minutes. Add cream, beans, chicken, and lime juice. Reduce heat to medium and cook 3-4 minutes, until chicken is no longer pink and the sauce has thickened slightly. Remove pan from heat and stir in scallions. Sprinkle with cilantro and serve with lime wedges.


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