Microwave - Zucchini & Chicken Nachos
E. Marie
Nachos are always a good summertime luncheon meal, or even dinner - they can be as filling as you like! Don't you love finger foods? Give this one a try, and I guarantee you will make it again and again.
- 4 chicken breast halves skinned and boned – I prefer dark meat, 6 thighs
- 1 T fresh lemon juice
- 1/4 C onion chopped
- 1 t garlic minced
- 1 T olive oil
- 1 lb zucchini cut into 1/2” slices
- 2 lovely fresh tomatoes chopped
- 1 t fresh chili minced – or 5 or 6 good shakes of Tabasco
- 1/4 t ground cumin
- 1/2 t fresh oregano chopped
- freshly ground pepper to taste
- Tortilla Chips
- 1 C your favorite cheese, grated – cheddar, longhorn, jack, pepper jack, etc.
Put chicken in a 2-quart rectangular casserole. Sprinkle with lemon juice. Cover with waxed paper. Microwave on high for 5-7 minutes, until juices no longer run pink, turning over after 3 minutes. Drain. Set aside.