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“This recipe is the result of being surprised with ingredients by my coworker, Grant. I’m not going to lie, I’ve been a little nervous about this challenge, but I ended up really liking this recipe and the adrenaline rush!”
See how this recipe was made on Facebook Live!
Heat a grill pan or an outdoor grill to medium-high. Rub the chicken with the chili powder, 1 tablespoon cumin, the coriander, salt and pepper, and grill on both sides until cooked through. Remove from grill and let rest at least 5 minutes before slicing.
Heat olive oil in a small skillet over medium-high heat. Add in sliced onion and peppers, and sauté for 4-5 minutes or until slightly brown. Add spiralized zucchini and spinach to the pan, and stir to combine. Cook for an additional 2-3 minutes, or until spinach is wilted. Season with salt and pepper, and remove from heat.