Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Cut
Chicken Breasts (455 g)
into 1-inch cubes. Pat dry and season with
Fine Salt (3 g)
.
Step 3
In a 12-inch cast-iron or another oven-safe skillet, heat
Vegetable Oil (15 mL)
over medium-high heat. Once hot, sear chicken until no longer pink and beginning to get some golden color on the outside.
Step 4
Remove the chicken. To the same pan, add remaining
Ground Cumin (as needed)
,
Tomato (1)
,
Yellow Squash (1)
,
Vegetable Oil (15 mL)
,
Zucchini (1)
,
Green Bell Pepper (1)
,
White Onion (1)
,
Mexican Oregano (as needed)
, and
Ancho Chili Powder (1 g)
. Cook for 5 minutes, or until the vegetables begin to soften.
Step 5
Add back chicken, along with the
Whole Kernel Corn (110 g)
. Stir to combine.
Step 6
Bake for 15-20 minutes, until vegetables are tender, and chicken is cooked through.
Step 7
Remove and stir in
Mexican Crema (115 g)
and optionally the
Shredded Mozzarella Cheese (45 g)
.
Step 8
Serve with
Tortillas (to taste)
, garnished with
Fresh Cilantro (to taste)
.
