Trim zucchini ends, quarter, and cut into ½" dice. Zucchini quantity may vary, but total weight will remain the same. Halve lime. Cut one half into wedges and juice the other half.

Pat 10 oz. boneless skinless chicken cutlet dry and season both sides with 2 tsp. fiesta seasoning. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165°F, 3-5 minutes per side. Remove from burner. While chicken cooks, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add 4 oz. pepper and onion mix, 5 oz. corn kernels, 1 Tbsp. taco seasoning, and zucchini to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes. Remove from burner.

In a mixing bowl, combine 1 fl. oz. garlic aioli, ¼ fl. oz. hot sauce (to taste), and 2 tsp. lime juice. Set aside. Plate dish as pictured on front of card, topping chicken with crema (to taste) and garnishing vegetables with 1 oz. grated Cotija cheese. Squeeze lime wedges over dish to taste. Bon appétit!