Chicken & Zucchini Saute "Two Ways" with Mexican Brown Rice

Saute Courtesy of Plated Perfection
Mexican Brown Rice Adapted from Skinnytaste (skinnytaste.com)

Last night we were both craving Mexican food. Originally, I was going to try a new recipe that was super healthy, but I decided to splurge and make some new tacos and also toss in a quesadilla. The Mexican brown rice was a nice addition and made me feel a little more healthy :) The saute itself  would be great on its own, on a salad, or just over rice! This was delicious - give it a try!

Ingredients:
Chicken & Zucchini Saute
2 chicken breasts, cooked and shredded
1/2 zucchini, diced into bite size pieces
1/4 - 1/2 yellow onion, diced
1 garlic clove, diced
~ 1/2 tsp smoked paprika
~ 1/4 tsp cumin
~ 1/4 tsp chili powder
~ 1/4 cup diced tomatoes
dash of salt and pepper, to taste
1/2 lime, juiced
1-2 tb olive oil
1/3 cup enchilada sauce (I used green chile)

Mexican Brown Rice
1 bag of cooked (unseasoned) brown rice
1 tsp olive oil
1/4 onion, finely diced
1/4 cup diced tomatoes
1 jalapeno, seeds and membrane removed, minced (I left out because I didn't have one)
1 garlic clove, minced
2 tablespoons tomato paste
~ 1/2 tsp cumin
~ 1/2 tsp smoked paprika
dash of chili powder
dash of salt and pepper, to taste
dash of lime juice
chopped cilantro, optional

Directions:
Saute
Heat a skillet with the olive oil over medium-high heat. Add the onion and garlic and saute for approximately 2 minutes. Add the zucchini and tomatoes and cook for another 3-4 minutes over medium heat. Add the cooked chicken, smoked paprika, cumin, chili powder, and enchilada sauce. Stir well and cook until the chicken is heated through, about 2 minutes. Top with lime juice and stir.

Mexican Brown Rice  
Cook the rice according to package directions and set aside. Heat the olive oil in a skillet on medium high heat and add the onion and garlic. Cook for about 3 minutes. Add the tomatoes and jalapeno (if using) and cook another 2 minutes or so. Add the tomato paste, cumin, smoked paprika, chili powder, lime juice, salt and pepper. Add the rice and stir together over medium heat - cook for 2 minutes or so to incorporate all of the flavors. Top with cilantro.

Serve the chicken & zucchini mixture either in a taco, on a salad, or on the rice.
Taco: Fill the taco with the chicken & zucchini mixture and your favorite toppings and serve with rice.
Quesadilla: Fill a tortilla with the chicken mixture and cheese and saute with a touch of olive oil until the cheese is melted through. Top with my favorite sauce - Herdez Guacamole Salsa and sour cream!