Mexican Chicken with Hominy & Zucchini

Shredded, spicy chicken is a delicious dish that's great alone or tucked into tacos or burritos. Garnish with avocado or a dollop of sour cream for a rich finish.

Prep Time:  10 minutes
Cook Time: 25 minutes
Yield: 8 Servings


  • 2 tsp extra virgin olive oil
  • 1 large onion, chopped
  • 1 tsp kosher salt
  • 1 TB minced garlic
  • 1 ½ tsp dried oregano
  • 1 tsp dried coriander
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 15 oz can diced fire roasted tomatoes with chilis
  • 2 cups reduced sodium chicken broth
  • 1 ½ lbs boneless, skinless chicken breasts
  • 2 15 oz can hominy, rinsed and drained
  • 2 small zucchini, cut into chunks
  • ¼ cup minced cilantro


Heat oil in a large non stick skillet over medium heat. Add onion and salt and cook for 5-10 minutes, stirring frequently, until softened. Add garlic and spices and cook for 1 minute. Add tomatoes, chicken broth, and chicken breasts. Bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until chicken is cooked through. (If liquid doesn’t cover chicken, flip over half way through cooking). 

When done, remove chicken breasts from braising liquid to rest on a plate for 10 minutes. Add hominy and zucchini to pan and increase heat to reduce liquid. Cook for 10 minutes or until zucchini is tender. Use two forks to shred chicken breasts and stir into mixture with cilantro.