1poundchicken breast tenders or boneless skinless chicken breast
¼teaspoonchipotle chili powder
1small red oniondiced (about 1 cup)
1red bell pepperdiced
1jalapenoseeds and ribs removed and diced
1medium or 2 small zucchinicut small
Salt and pepperto taste
If you're using full chicken breasts, slice them into smaller uniform size pieces (about 4 per breast depending on size).
Mix salt, garlic powder, onion powder, Italian seasoning, smoked paprika and chili powder in a small bowl. Sprinkle over both sides of the chicken.
Heat a skillet over medium high heat and add 1 tablespoon olive oil to the pan. Add the chicken in a single layer. Cook about 5 minutes per side or until the chicken is almost cooked through (cooking time depends on thickness of chicken).
Remove chicken to a plate. Add remaining oil to the skillet and turn heat to medium.
Add the onion, bell pepper and jalapeño to the pan. Cook, stirring occasionally, until the vegetables start to soften, about 3-4 minutes. Add zucchini and garlic. Season vegetables with about 1/2 teaspoon each salt and pepper. Cook until zucchini starts too brown.
Add corn to the pan and stir all the vegetables together. Return the chicken to the pan and nestle it in the vegetables. Cover and finish cooking until the chicken is done (internal temperature of 165°F), corn is hot and zucchini is cooked to your liking (less time if you like it al dente, more if you like it softer).
Remove from heat and squeeze the juice of one lime over the pan. Add salt and pepper to taste.
Serve hot. Store leftovers in the refrigerator in an airtight container for up to 2 days.
Want it even spicier? Add another 1/4 teaspoon of chili powder and/or a dash of cayenne pepper!