1 (1 1/2 lb.) pkg. boneless chicken breasts
3 zucchini squash
1 (11 oz.) can Niblets corn
3 to 4 tbsp. tomato sauce (for color)
1 tbsp. onion powder
1 tsp. garlic powder
3 tsp. chicken flavored bouillon powder
1/4 tsp. black pepper
1 tsp. crushed cumin seed
2 c. water

Skin chicken breasts and cut each one in half; or dice, whichever you prefer. Rinse zucchini, trim off ends, and slice in rounds; not too thin. Brown chicken in skillet with a little vegetable oil (cover bottom of pan with oil). Turn off heat and add remaining ingredients, leaving the water for last. Stir gently to mix well. Bring to a boil. Then lower heat, cover and simmer for 20 minutes, or until zucchini is tender.