This takes about half an hour to prepare, and serves anywhere between 2 and 4 people. It’s a very flexible recipe, requiring neither dairy nor soy, though both are listed in the ingredients.
- 2 boneless, skinless chicken breasts
- 1 bag Trader Joe’s “Soycutash” (frozen corn, edamame, red peppers) or non-soy succotash
- Diced tomatoes and other raw veggies to taste
- Cheese, sour cream or unsweetened yogurt, etc. to taste — optional!
- Bag of tortilla chips
- Salsa
- Taco seasoning (I get mine from Penzey’s, but wherever is fine)
- Lime juice
- Oil
First, cut the chicken breasts against the grain into strips or chunks. Put them in a glass or ceramic bowl and mix them with some taco seasoning, oil, and a few squirts of lime juice. Marinate for anywhere between 10 minutes and several hours (in which case you should refrigerate it, obviously!).
Next, prepare the bowls. Tortilla chips go in first, then tomatoes and other fresh veggies. If you’re using cheese, put that on top, so that the hot ingredients go on top of it and melt it. Mmmm.
When you’re ready to cook, brown the chicken in a skillet: heat up a few Tbsp of oil, place the strips carefully into the hot oil with tongs, and let sit until the edges of the chicken are white and opaque. Pull up with tongs and flip them over. Cook for a few more minutes until a test strip is done in the middle.
Meanwhile, put a little oil in another skillet, heat it gently, and pour in some of the frozen succutash (as much as you want). Sprinkle in some taco seasoning and a squirt or two of lime juice. If you want, you could put in some salsa, even a little minced garlic… Heat through and turn off the stove.
Finally, spoon the hot succotash over the cheese in the bowls, and then lay strips of hot chicken over that. Garnish with salsa, and sour cream or yogurt as desired.
