Zucchini and Corn with cilantro + Zucchini crusted Chicken

Zuchini and Corn with Cilantro

1 tbsp of olive oil
1/2 finely chopped medium red onion.
1 and 1/2 cups of zucchini (about a lbs)
1 cup of corn whole-kernel (canned or fresh)
1 tbsp chopped fresh cilantro
1 tsp of lime juice
Salt and pepper to taste.

Directions: Heat oil in a large nonstick over medium-high heat. Add onion and sautee until translucid, then add zucchini and corn, cook, stirring occasionally 7-8 minutes or until zucchini is crisp-tender.

Remove from heat, stir in cilantro and remaining ingredients.

Zucchini crusted Chicken 

1lbs of chicken meat (breast, thighs, drumstick…)

2 large zucchinis (chopped in food processor, it looks like a pesto)

½ cup of bread crumbs (or substitution) I used Wheat germ.

1 tsp of Lemon-garlic spices (if available)

1 tbsp. of Olive oil

cooking oil

Salt and pepper to taste.

Directions:
Pre-heat the oven at 350F.

Wash and dried the meat, poke with a fork on both sides. Place the meat in a bowl and add spices, salt pepper and olive oil. Rub all the meat with the oil. Then add the zucchini pesto and bread crumbs. Coat all the meat with the mix. In a large nonstick pan, add cooking oil in the pan, not much, just enough to fry coat the chicken. Add each piece of chicken until they are crusted and a bit dark. Remove from heat and place them in a cooking greased sheet. Bake for 15-20 minutes or until the inside temperature is 165F.

Remove from the oven, and enjoy with the zucchini with corn and cilantro! Nom, Nom.