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Today is September 27, 2022


Main Dishes


2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon paprika
Salt and pepper, to taste
1 1/2 pounds boneless, skinless chicken breasts, cut into thin strips*
1 zucchini, cut into half-moons
1 yellow squash, cut into half-moons
1 onion, cut into wedges
3 cloves garlic, minced
1 tablespoon olive oil
1/4 cup chopped fresh cilantro leaves (optional)
2 tablespoons freshly squeezed lime juice
6 (8-inch) flour or corn tortillas
*Or use chicken strips and slice lengthwise.
*Sub spices with 2 tablespoons of homemade Mexican seasoning.


Preheat the oven to 425 degrees.
Prepare a baking sheet with nonstick spray.
In a small bowl, combine chili powder, cumin, oregano, paprika, 1 teaspoon salt and 1 teaspoon pepper.
Place chicken, squash, onion and garlic in a single layer onto the baking sheet.
Drizzle olive oil and sprinkle seasoning mixture over chicken and vegetables; gently toss to combine.
Place into the oven and bake for 25 minutes, or until the chicken is completely cooked through reaching 165 degrees and the vegetables are crisp-tender.
Stir in cilantro and lime juice.
Serve immediately with tortillas and desired toppings.


This recipe originally appeared in the August 2021 issue of Today in Mississippi and was included in Rebecca Turner's article "Plated with Rebecca Turner."

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