Mexican Night

Mexican night with Salsa Chicken and Zucchini and Charred Corn Salsa!

Salsa Chicken

4-6 Boneless Skinless Chicken Breasts

1 Jar Salsa (about 16 oz) or use Homemade Salsa


1-3 Tbsp Cholula Hot Sauce to taste (optional)

  1. Rinse chicken and place in large ziplock bag. Pound to tenderize and thin out each breast.
  2. Chop a good sized handful of cilantro and mix it with the salsa, and hot sauce.
  3. Place in large rectangular Pyrex dish and spoon salsa over top of the chicken, about 3-4 Tbsp per breast.
  4. Cook in oven for about 30 min at 400 degrees, or until done. *

*Make sure all poultry is fully cooked before consuming.


Zucchini & Charred Corn Salsa

2 Medium or 4 Small Green Zucchini diced into 1/4 inch cubes

1/2 Onion, diced

1 Clove Garlic, minced


Juice of 1 Lime

2 Small Ears of Corn, oven or grill charred

Vegetable or Chicken Stock

Preheat oven to broil and  place rack on top shelf, making sure there is enough room for corn underneath broiler.

  1. Husk the corn and rinse. Place onto aluminum foil covered baking sheet and put on top shelf. Check every 10 min or so. Once corn begins to brown, carefully turn the corn over to brown other side. Total time is about 30 min.
  2. While corn is in oven cut up zucchini. The easiest way to do this is first to cut width-wise where the zucchini goes from wider to narrower. Then cut in half lengthwise, then in quarters, slicing in the same direction. Slice lengthwise in quarters, the opposite way. Finally chop width-wise into 1/4″ pieces. place in bowl
  3. Sprinkle zucchini with salt, pepper, onion and garlic powder to taste.
  4. Chop a handful of cilantro, add to zucchini and stir everything together
  5. Dice the onion and saute in broth (on Medium heat), adding only very small amounts every couple minutes, totaling about 10 min.
  6. Then add the minced garlic and cook another 2 minutes.
  7. Add the zucchini and cook for a total of about 8-10 min. Do not allow the zucchini to become totally transparent. You want it to have some crunch left to it.
  8. Once the corn is out of the oven, this is a good time to cook the chicken. Reduce the temp to 400, move rack to middle, and place chicken in. Bake about 30 min, or until done and white in center. Fully cook all poultry.
  9. Once corn has cooled, cut it off the cob and place in serving bowl large enough for zucchini as well.
  10. Chop another handful of cilantro and juice the lime over the corn.
  11. Once zucchini is done mix into bowl with corn, cilantro and lime juice. Allow to sit for a minimum of 10 min to allow flavors to meld. Can be served warm or cool, so this can be refrigerated and made ahead of time.


You may enjoy some other Diabetic friendly low carb recipes.

**All Recipes are Property of  The Diabetic Life**