This summer, we joined a CSA (community supported agriculture) from a local farmer, so we’ve been getting a huge basket of fresh fruits and veggies every week on our doorstep. Not only does it encourage to eat more produce and try new varieties each week, it supports a local farmer and you know where your food is coming from. It’s like Christmas every Thursday what goodies we get in our basket.
The only “problem” we have some weeks is that we have so much produce that we can’t use it all before it goes bad – especially on weeks when the only thing I have time to make for dinner is a bowl of cereal. Last week, I had a couple bell peppers that needed to be used, plus some corn on the cobb and chicken to use up, and therefore this recipe was born. It only takes about 20 minutes to come together, and you add in any veggies that you have on hand. We served it with rice, but you could easily wrap it up in a tortilla for a burrito or a taco.
- 3 boneless, skinless chicken breasts, sliced
- Olive oil
- 1 tsp cumin
- ½ tsp cayenne pepper
- ½ tsp paprika
- ½ tsp garlic powder
- 2 bell peppers, sliced (any color)
- 3 ears of corn, removed from the ear (or 2 cups frozen corn)
- 4 scallions, sliced
- In a small bowl, combine the seasonings. Slice the chicken into small strips. In a skillet over medium heat, heat the oil for a few minutes, then add the chicken. Add the seasoning to the chicken, and toss the chicken in the oil and seasoning to evenly coat the chicken.
- Cook the chicken for about 5 minutes, then add in the peppers and corn. Mix to combine, the continue to cook until the peppers are soft and the chicken is cooked through. Add the scallions on top, and serve with rice or tortillas.
Source: Stick a Fork in It original recipe.