Sort ingredients
tommity
QR Code
Listen
Pdf
Preheat oven to 400 degrees F.
Season chicken thighs on both sides with salt and pepper.
Heat olive oil in large sauté pan over medium-high heat.
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.
Remove chicken to a large plate or dish and set aside.
Add diced onion to the pan with the oil and fat from the chicken. Saute, stirring occasionally, for about 5 minutes or until soft and glossy.
Add diced zucchini, red pepper, leafy greens, garlic, cumin, and chili powder. Continue cooking and stirring occasionally for 3-4 minutes.
Add corn and cook for 2 more minutes. Add salsa and half the chopped cilantro. Taste and add salt and pepper as needed.
Bring to a boil and reduce heat to a simmer. Nestle chicken pieces into the vegetable mixture.
Top with grated cheddar leaving the chicken skin exposed.
Bake in preheated oven for 30 minutes or until a thermometer reads 165 degrees F.
Top with remaining cilantro and sliced green onions.
Serve on it's own or with rice or quinoa. Top with sour cream and/or guacamole.
Notes