Ingredients
3 large tomatoes, cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
2 small zucchini, diced medium
2 cups corn kernels (from 3 ears)
2 cups frozen lima beans (from a 10-ounce package), thawed
1 rotisserie chicken (skin removed), meat shredded (4 cups)
1 avocado, halved pitted, peeled, and thinly sliced
3 ounces farmer cheese, crumbled (1/2 cup)
Preparation
In a large bowl, toss together tomatoes and 1 tablespoon oil. Season with salt and pepper.
In a large skillet, heat 1 tablespoon oil over medium-high. Add zucchini and season with salt and pepper. Cook, stirring frequently, until softened slightly, 4 minutes. Add corn and lima beans and cook until corn is cooked through and lima beans are softened, 3 minutes; season with salt and pepper to taste. Add chicken and cook until warmed through, 2 minutes. Divide among 4 plates. Top with avocado and cheese and serve with tomatoes.
