Ingredients:
2 boneless skinless chicken breasts
2 small zucchini
1/2 cup quartered mushrooms
2 teaspoons olive oil
1 cup mild salsa or 1 cup prepared salsa
Directions:
Cut the chicken breast pieces into 2 or 3 fingers.
Trim the ends from the zucchini, and cut them in quarters lengthwise.
Clean and quarter the mushrooms.
Saute the chicken in the oil until lightly browned on both sides, then add the zucchini and saute it until lightly browned on all sides.
Add the mushrooms, cook a minute or two more until they are softened.
Add the salsa and heat through.
As you are cooking the vegetables, keep turning the chicken in the pan to ensure it too is cooked through.
Serve over cous-cous for the fastest dinner, or with noodles or rice.
Servings: 2
Time preparation: 5 min.
Time total: 20 min.