4 boneless, skinless chicken
breasts, pounded to 1/4-inch
thickness
1 teaspoon chili powder
1 teaspoon cumin powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt or omit salt altogether
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper or to taste
1/4 cup extra virgin olive oil
sliced vegetables (optional, see recipe directions)
Be sure to check the label on the spices for added
salt.
Mix all spices together.
Dip chicken in extra virgin olive oil, then in spice
mixture, or sprinkle spices on the oiled chicken, and
fry. Use extra virgin olive oil in pan if needed.
When the chicken is almost done, add sliced yellow
squash, zucchini, onions, bell peppers to the pan and
finish cooking them together. Chicken (and
veggies) should have a bronzed appearance
Sometimes, I cook veggies using the same spice
mixture, without the chicken.
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