Tex Mex Chicken with Zucchini for the Whole Family

I made this the other night and it was a big hit! Believe it or not this is a Weight Watchers recipe. I did Weight Watchers after having my son to help lose the baby weight. Not to sound like an ad for them, but I found so many delicious family friendly recipes on their site. I was so surprised! This recipe is full of yummy, heathy goodness for the whole family. I served this over whole wheat couscous. This is for little ones 12+ months and mommies and daddies of all ages.

Here's what you need for 4 servings:
12 to 16 oz boneless skinless chicken thighs cut into 2 inch chunks
1 1/2 tsp dried oregano
1 tsp ground cumin
3/4 tsp salt
1/2 tsp ground pepper
1 1/2 tsp olive oil, divided
1 medium onion, chopped
3 zucchinis halved lengthwise and then chopped
1 cup frozen corn kernels
1 tbsp minced garlic
14 1/2 oz can diced tomatoes
1/3 cup fresh cilantro, chopped


In a small cup, combine oregano, cumin, salt and pepper. Place chicken in a bowl and toss with 1 1/2 teaspoons spice mixture; reserve remaining spice mix.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken and sauté until browned, about 5 minutes; remove to a plate.

Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat; add onions and sauté until lightly browned but still crisp-tender, about 5 minutes. Add zucchini and corn to skillet; sauté until zucchini is lightly browned, about 4 minutes.

Add garlic and reserved spice mixture. Reduce heat to medium-low; cook, stirring, until fragrant, about 30 seconds. Stir in diced tomatoes and their sauce; bring to a simmer over medium heat.

Add chicken and 1/4 cup water (to prevent chicken from sticking to pan); cover, reduce heat to medium-low and cook until chicken is cooked through about 5 minutes. Remove from heat and stir in cilantro; serve and enjoy! Remember to make sure the pieces are small enough for your little one so they wont choke.