Step 1

Wash and dry the fresh produce.

Step 2

Halve potatoes, place in a large pot, and cover with hot water (from the tap). Bring to a boil, reduce heat to low, and simmer until potatoes are fork-tender, 10-15 minutes.

Step 3

Meanwhile, peel and mince ginger and garlic; place both in a large bowl.

Step 4

Peel, halve, and medium dice onion; add to the bowl with the ginger and garlic.

Step 5

Trim, seed, and medium dice bell peppers; add to the bowl.

Step 6

Trim and halve zucchini lengthwise, then cut crosswise into ¼-inch thick half-moons; add to the bowl.

Step 7

Halve jalapeño peppers lengthwise; seed and remove ribs with a spoon. Small dice and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Step 8

Preheat a large skillet over medium heat.

Step 9

While the skillet heats up, pat the chicken thighs dry with paper towels. Cut into bite-sized pieces.

Step 10

Once the skillet is hot, add oil and swirl to coat the bottom. Add veggies and chicken; cook, stirring occasionally, until chicken is golden brown and almost cooked through, 6-7 minutes.

Step 11

Meanwhile, using a clean cutting board, shave cilantro leaves off the stems; discard stems and mince the leaves.

Step 12

When the chicken is done, add half of the cilantro (reserving the rest for garnish), tomatoes, pine nuts, and spices to the skillet; stir to combine. Continue to cook, stirring occasionally, until sauce thickens, 3-4 minutes more.

Step 13

When the potatoes are done, drain and add to the skillet; stir to combine and remove from heat.

Step 14

To serve, divide the chicken skillet between plates or bowls and top with reserved cilantro. Enjoy!