Ancho chicken with warm corn, zucchini and tomato salad from The Washington Post by Ellie Krieger

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Notes about this recipe

  • Laura on September 25, 2014

    This dish was easy to prep and cook and was a nice way to incorporate summer tomatoes and zucchini into a meal. The ancho rub gave the chicken a bit of spice. I did not have 'thin-cut' chicken breasts, so I needed to cook them longer than the 6 minutes the recipe suggests. I substituted black beans for the corn and I think that was a nice addition. The meal was tasty, healthful and colorful. I'd make it again.

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