Calabacita Chicken Stew

6 servings

1 tbs virgin olive oil
1 1/2 lb uncooked chicken breast tenders
8-10 small to med zucchini peeled, thinly sliced
1 med white onion, chopped
1 can whole kernel corn, undrained
1 can diced tomatoes with green pepper and onion, undrained
1 1/2 tsp garlic powder
1/2 tsp ground cumin
salt and pepper if desired
1/2 cup chopped fresh cilantro

1. In 5-6 quart saucepan or Dutch oven, heat oil over med heat. Add chicken; cover and cook 4-6 min., stirring occasionally, until no longer pink in center.

2. Stir in remaining ingredients except cilantro. Heat to boiling. Reduce heat to med-low. cover and simmer for 20 min. stirring occasionally until zucchini is tender.

3. stir in cilantro; cook 3 min. longer stirring occasionally

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