Tex-Mex Chicken with Zucchini

See the recipe online here:
http://www.weightwatchers.com/food/rcp/index.aspx?recipeid=315891

Tex-Mex Chicken with Zucchini
PointsPlus® Value: 5
Servings: 4
Preparation Time: 15 min
Cooking Time: 25 min
Level of Difficulty: Easy

Ingredients
1 1/2 tsp dried oregano
1 tsp ground cumin
3/4 tsp table salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
12 oz uncooked boneless, skinless chicken thigh(s), cut into 2-in chunks
1 1/2 tsp olive oil, divided
1 medium uncooked onion(s), chopped
1 large uncooked zucchini, halved lengthwise, sliced into 1/2-in thick slices
1 cup(s) frozen corn kernels
1 Tbsp minced garlic
14 1/2 oz canned diced tomatoes, in sauce
1/3 cup(s) cilantro, fresh, chopped

Instructions
1. In a small cup, combine oregano, cumin, salt and pepper. Place chicken in a
bowl and toss with 1 1/2 teaspoons spice mixture; reserve remaining spice mix.
2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add
chicken and sauté until browned, about 5 minutes; remove to a plate.
3. Heat remaining 1/2 teaspoon oil in same skillet over medium-high heat; add
onions and sauté until lightly browned but still crisp-tender, about 5 minutes.
Add zucchini and corn to skillet; sauté until zucchini is lightly browned, about
4 minutes.
4. Add garlic and reserved spice mixture. Reduce heat to medium-low; cook,
stirring, until fragrant, about 30 seconds. Stir in diced tomatoes and their
sauce; bring to a simmer over medium heat.
5. Add chicken and 1/4 cup water (to prevent chicken from sticking to pan);
cover, reduce heat to medium-low and cook until chicken is cooked through about
5 minutes. Remove from heat and stir in cilantro; serve. Yields about 1 1/2 cups
per serving.

** Can be served over rice or with couscous with a squeeze of lime juice. Would also be good with tortilla chips, tortillas, any kind of pasta, quinoa, etc.