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How to make it

  • Oven 475F. Rack in top third of oven. Cut chicken into large chunks, place in a bowl, sprinkle with cumin, stir, set aside.
  • Lightly coat a large wide saucepan with oil over medium heat. Add onion, sprinkle with chili powder salt and garlic powder. Cook until onions are soft, 5 mins. Stir in tomato's and kidney beans. Bring to a boil then reduce heat and simmer gently for 15mins.
  • Cut peppers into large chunks. Slice zucchini in half lengthwise then thickly slice. Place on a large rimmed baking sheet. Lightly drizzle with oil and sprinkle with thyme, toss to coat then spread evenly in pan. Bake until vegetables start to soften, about 15 mins.
  • Just before the vegetables are done add the chicken to the tomato mixture. Stir often until cooked through, 6-7 mins. Stir in roasted vegetables and corriander. Spoon into bowls and dollop with sour cream and sprinkle with corriander.
  • Garnish ideas: ~ cheddar or Monterey Jack cheese
  • ~ chopped tomato's or salsa
  • ~ chopped avocado
  • ~ sliced green onion and sour cream

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