This is a quick an easy one pan dinner. It could be a casserole had I used cheese but please feel free to modify the recipe to suit your taste. This is a good recipe when all you have are canned and frozen vegetables–the baking with the spices, wakes them up. This is what you will need.
1 lb chicken thighs
16 oz bag of frozen, cut Zucchini
14 oz can of corn
14 oz can of tomato with basil and oregano
1 Tbsp of cumin, paprika, garlic powder, dried basil and oregano.
1 Tbsp of olive oil
Salt and pepper to taste.
Preheat oven to 400F.
Spread the corn and zucchini on a baking sheet. They will be wet from the can and defrosting so to get them nice and dry I toast them up in the oven with a dash of pepper and salt–just till they are dry and slightly crunchy.
In the mean time, season chicken with salt, pepper, paprika and cumin and pan sear them in olive oil till crisp and brown on the outside. Don’t worry of cooking it through, it will finish in the oven.
Now to assemble the bake: In a baking dish (big enough to fit the chicken thighs in a layer) spread the tomatoes in a single layer. Place the chicken on top of the tomatoes and then top it with the toasted veggies. Sprinkle with a little more salt and pepper and the dried herbs. At this point you could top the bake with pepperjack, cheddar or any other mix of mexican style cheese.
Bake in the oven till the chicken is cooked through about 20-25 mins. the great thing about this layering technique it that, the chicken stays moist and the vegetables stay crisp.