Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Breast Tenders 1 lb $6.99
• Fresh Hatch Peppers 1/2 lb $1.49
• Fresh Roma Tomato 1 lb $1.29
• Zucchini 1 lb $1.29
• Jumbo Sweet Onions 1/2 lb $1.19
• Garlic 2 cloves $0.69
• Parsley 1 tablespoon chopped, or use cilantro if preferred $1.29
• pantry: olive oil 2 tablespoons
• pantry: ground cumin 1/2 teaspoon
• pantry: smoked paprika 1/2 teaspoon
• pantry: salt to taste
• pantry: black pepper to taste
• pantry: chicken broth or water 1/3 cup

Instructions

1. Preheat broiler or a hot oven. Place 1/2 lb Hatch peppers and 1 lb roma tomatoes on a sheet pan and broil until blistered and blackened in spots, turning once, about 8-12 minutes total. Cool slightly, then chop tomatoes and peel and chop the Hatch peppers.
2. Slice 1 lb zucchini into half-moons, slice 1/2 lb sweet onion, mince 2 garlic cloves, and chop 1 tablespoon parsley.
3. Season 1 lb chicken breast tenders with salt, pepper, 1/2 teaspoon cumin, and 1/2 teaspoon smoked paprika.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken tenders and sear 2-3 minutes per side until lightly browned. Transfer to a plate.
5. Add remaining 1 tablespoon olive oil to the skillet and cook the sliced onion and zucchini 5-6 minutes until tender and golden at the edges. Transfer to plates or keep warm.
6. In the same skillet, add garlic and cook 30 seconds. Add chopped roasted Hatch peppers, roasted tomatoes, and 1/3 cup broth or water. Simmer 4-5 minutes until a loose sauce forms. Season to taste with salt and pepper.
7. Return the chicken to the pan and simmer 2-3 minutes until cooked through and coated in the sauce. Stir in chopped parsley.
8. Plate the sautéed zucchini and onion as a bed, then top with the chicken and spoon the Hatch-tomato sauce over. Keep the green chile sauce visible for color and a distinctly Southwest presentation.