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Mexican Chicken with Hominy & Zucchini
Cook Time
25 mins

This is a delicious recipe that's great alone or stuffed in tacos or burritos. Mexican flavors are invoked in this shredded chicken dish with hominy and zucchini, and they go perfectly with avocado or a dollop of sour cream for a rich finish.

Course: Side
Cuisine: Mexican, Vegetarian
Servings: 8 servings
Calories: 746 kcal
  • 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
  1. 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).
  2. 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.
Nutrition Facts
Mexican Chicken with Hominy & Zucchini
Amount Per Serving
Calories 746 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Sodium 4916mg 205%
Potassium 1721mg 49%
Total Carbohydrates 123g 41%
Dietary Fiber 22g 88%
Sugars 34g
Protein 27g 54%
Vitamin A 73.4%
Vitamin C 113.3%
Calcium 32.4%
Iron 56.5%
* Percent Daily Values are based on a 2000 calorie diet.

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