0.3 cup colby-monterey jack cheese shredded divided
0.5 cup meat from a rotisserie chicken cooked chopped
2 ears corn
0.3 cup parsley fresh chopped
4 servings salt and ground pepper black to taste
1 tablespoon olive oil
1 small onion chopped
1 bell pepper red chopped
1 large zucchini chopped
Equipment
frying pan
Directions
Heat olive oil in a large skillet over medium heat.
Add onion and red pepper; cook and stir until soft, about 3 minutes. Stir corn, zucchini, and chicken into the onion mixture; cook and stir until all vegetables are crisp-tender, about 5 minutes.
Remove skillet from heat.
Sprinkle parsley and about half the cheese over the vegetable mixture and toss to mix; season with salt and pepper.
Transfer the vegetables to a serving dish and top with remaining cheese.
