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6 chicken thighs, bone-in, skin on

1 large white onion, peeled and diced

1 large red bell pepper, or any colour, diced

1 large zucchini, diced

2 large cloves garlic, finely chopped

½ tsp ground cumin

1 tsp chili powder

1 cup fresh or frozen corn kernels

2 cups of your favourite salsa

Salt and pepper to taste

One small bunch of fresh cilantro, washed and roughly chopped. Divide into two portions, one half is for garnish

150g or about 2 cups old cheddar cheese, grated

2–3 green onions, sliced, for garnish

Sour cream (optional)

Guacamole or avocado (optional)

Pickled jalapenos (optional)

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1. Preheat your oven to 400°F.

2. Season chicken thighs on both sides with salt and pepper.

3. Heat olive oil in a large sauté pan over medium-high heat.

4. Add chicken thighs, skin side down and set sear, without moving them, for 4–5 minutes or until golden brown. Flip over and sear the other side for 3–4 minutes more, or until golden brown.

5. Remove chicken to a large plate or dish and set aside. Chicken will not be fully cooked yet.

6. Add diced onion to the pan with the oil and fat from the chicken. Sauté, stirring occasionally, for about 5 minutes or until soft and glossy.

7. Add diced zucchini, bell pepper, garlic, cumin and chili powder. Continue cooking and stirring occasionally for 3–4 minutes.

8. Add corn and cook for 2 more minutes. Add salsa and half the chopped cilantro. Taste and add salt and pepper as needed.

9. Bring to a boil and reduce heat to a simmer. Nestle chicken pieces into the vegetable mixture.

10. Top with grated cheddar, leaving the chicken skin exposed.

11. Bake for 30 minutes or until a thermometer reads 165°F.

12. Top with remaining cilantro and sliced green onions.

13. Serve on its own or with rice or quinoa. Top with sour cream and/or guacamole.

Notes:

STORAGE: Keep covered in the fridge for 3 days or freeze for up to 3 months.

SUBSTITUTIONS: Black beans, tofu or shrimp work well in place of chicken. Use any combination of vegetables you like. You can use boneless thighs or breasts. Cooking times may vary.

HAVE IT FOR LUNCH: Have a larger portion of vegetables than chicken/protein and serve on a bed of leafy greens.

ADD LEAFY GREENS: Serve with a side salad or add 3–4 cups chopped spinach, kale, collard greens or Swiss chard in step #7.

MAKE IT VEGETARIAN: Omit the chicken and add 1–2 cans of black beans. Add the beans in step #9. Or, slice a block of firm tofu and follow the recipe as is, browning the tofu first.