We are on a constant quest to use up the summer’s bounty that graces our counters.
I recently told a friend that I felt bad that some squashes were “languishing” in my fruit and veggie bowl, and vowed to not let it happen again.
I’m tossing tomatoes, peppers, zucchinis, onions and corn into everything imaginable.

Recently, Mr. Meat and Potatoes grilled hamburgers and I put together some veggie kebabs of the summer goodness that was languishing on my counter top. Of course, my 4-year-old and his friend wanted nothing to do with them, so I had a few left over. So then a couple of days later, there they were in my refrigerator, making me sad.
I cannot stand for things to waste away, so I incorporated them into some pretty bangin’ chicken soft tacos, for a sort of combination soft taco/fajita. Also, I was able to hide them inside the taco, so this time, my kid unwittingly ate them.

Summer Veggie Chicken Soft Tacos
4 chicken breasts, thawed
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1/3 red onion, cut into strips
2 tomatoes, roughly chopped
Several mushrooms, sliced
1/2 cup zucchini or squash, sliced
8 taco-sized flour tortillas
1/2 cup chicken broth
1 tablespoon olive oil
2 tablespoons chili powder, divided
1 teaspoon garlic powder, divided
2 teaspoons cumin, divided
Salt and pepper to taste

Begin by preheating your oven to 350 F and placing the chicken breasts on a baking sheet. Sprinkle with 1 tablespoon chili powder, 1/2 teaspoon garlic powder, 1 teaspoon cumin, salt and pepper.

Bake the chicken at 350 F for at least 20 minutes, until cooked through but not browned or crispy.

Heat the olive oil in a skillet and add the vegetables. Sprinkle with salt and pepper and saute until soft.

When the chicken is cooked, put it in a bowl and shred it with two forks, or do the lazy way like I do and toss it all in the Kitchen Aid mixer with the paddle attachment and beat for about 20 seconds. Add chicken broth and additional spices.

Serve tacos with chicken, vegetables, a sprinkling of cheese and whatever toppings (salsa, raw onion, tomato, sour cream, jalapenos, etc.) float your boat. This is a great combination of lean meat, fresh veggies and a kapow of flavor that even your kids might eat without complaint.

A little refried black beans and a dollop of Spanish rice or some chips and you’ve got yourself a big meal for a little price and a lot of nutrition. Taco Tuesday was a big hit this week at our house. The vegetarians out there could sub some black beans and skip the chicken altogether. Maybe I’ll have this for Meatless Monday next week. Preparing now for the mutiny.

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