1 T. vegetable oil
\n1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
\n4 ears fresh corn, cut into 2-inch pieces
\n2 medium zucchini, sliced crosswise 1\/4 inch thick
\n1\/2 medium onion, thinly sliced
\n3 plum tomatoes, cut lengthwise in thin wedges
\n1 chipotle pepper from a can or jar of chipotle peppers in adobo sauce, pepper chopped plus 1 T. adobo sauce
\n1\/2 tsp. salt<\/p>\n
In a large nonstick skillet, heat oil on medium-high. Add chicken; cook and stir about 5 minutes or until browned. Add corn, zucchini and onion. Cover and cook 6 to 8 minutes, stirring occasionally until vegetables are softened. Stir in tomatoes, chipotle pepper and salt. Cook 2 to 3 minutes, covered, or until corn and chicken are cooked through. Serve in shallow soup bowls.<\/p>\n
Yield: 4 servings
\nCalories: 273
\nFat: 7g
\nFiber: 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. vegetable oil 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces 4 ears fresh corn, cut into 2-inch pieces 2 medium zucchini, sliced crosswise 1\/4 inch thick 1\/2 medium onion, thinly sliced 3 plum tomatoes, cut lengthwise in thin wedges 1 chipotle pepper from a can or jar of chipotle peppers in adobo sauce, pepper chopped plus 1 T. adobo sauce 1\/2 tsp. salt In a large nonstick skillet, heat oil on medium-high. Add chicken; cook and…<\/p>\n