Chicken Nachos with Honey, Zucchini and Jalapeno Salsa

Recipe: Coral Bosch, Zikei Event Design. Yield: 8 servings

3 Tbsps. honey
2 chicken breast fillets
2 cups zucchini, cubed
1 red onion
1 garlic clove
4 jalapeno peppers
1 handful cilantro
¼ cup olive oil
1 ¼ cups lemon juice
salt and pepper, to taste
1 regular size bag of tortilla chips

1. In a small bowl, mix 1 Tbsp. honey, the lemon juice, 1 tsp. olive oil and salt and pepper to taste. Place the mixture into a resealable freezer bag and add the chicken breasts. Seal the bag tightly and gently shake to cover the chicken. Let marinate for 2 hours.

2. Boil chicken breasts in a saucepan. Once cooked, wait for them to cool. Finely chop the garlic, red onion and jalapeno peppers. Cut the zucchini into small cubes. Place all the ingredients in a medium-sized bowl and mix them with 5 tsps. of olive oil and salt and pepper to taste. Preheat oven to 250°F. Spread vegetables onto a baking dish and cook in oven for 20 to 25 minutes.

3. While the vegetables are cooking, cut the chicken breasts into small cubes and place them in a large bowl. Finely chop the cilantro and mix it into the bowl with the chicken. Once the zucchini cubes have lightly browned, remove vegetables from oven and wait for them to cool. When cool, add them into the bowl with the chicken cubes and the cilantro, and mix them with 2 tablespoons of honey, the juice of 4 lemons, 6 teaspoons of olive oil and salt and pepper to taste. Refrigerate for 2-3 hours. Serve over tortilla chips.