1.5 lb thin cut boneless, skinless chicken breasts

1 Tbsp olive oil

1 (16-oz) jar tomatillo salsa

2 avocados, sliced

1/4 cup chopped fresh cilantro

1 (8-oz) carton sour cream

2 Tbsp butter

3 zucchini, sliced

1 (15-oz) can whole kernel corn, drained

Lightly season chicken with salt & pepper. Heat oil in a large nonstick skillet over med-high heat & cook 2 to 3 min per side or until browned.
Pour salsa over chicken; cover and cook 5 min or until chicken is done.
Top each serving with avocado, cilantro, and sour cream.
See tips for cooking instructions for zucchini