Ingredients:
1 teaspoon ground cumin
1/4 teaspoon Himalayan sea salt
1/4 teaspoon black pepper
3/4 pound chicken tenderloins
1 cup red onion
1 cup zucchini
2 ears of corn
1/2 cup salsa verde
4 flour tortillas
Optional: shredded cheese
Directions:
1. Prep work: Dice chicken tenderloins and set aside. Dice zucchini and red onion and place into a medium bowl. Remove corn from the cob and place in the medium bowl to complete your vegetable mixture.
2. Heat a large skillet over medium-high heat. Once skillet is hot, add 2 teaspoons of olive oil and add chicken. Sprinkle the cumin evenly over the chicken. Cook chicken for 4-5 minutes or until done.
3. Add the vegetable mixture into the skillet. Sprinkle salt and black pepper evenly. Saute for 2 minutes.
4. Stir in salsa verde and cook for an additional 2 minutes.
5. Set oven to BROIL and place flour tortillas in the oven on a baking sheet for approximately 1 minute or until warm and a slightly crispy.
Yield: Make 4 tortillas