Turkey Breast with Mexican Squash

1/4 cup chili powder
1 Tbsp ground cumin
1 1/2 tsp salt
8 turkey breast cutlets (about 1 1/2 pounds)
1 Tbsp olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 pound zucchini, cut into 1/4" thick slices
1 can whole kernel corn, drained
1 can fire roasted diced tomatoes

Preheat oven to 350. In a small bowl, combine the chili powder, cumin and 1 tsp salt. Dust the turkey cutlets on both sides with the spice mixture and place in 13x9 dish. Cook for approximately 20 minutes or until turkey is cooked through. Meanwhile, in a large skillet, heat oil. Add onion and garlic and cook until softened. Add the zucchini and the remaining 1/2 tsp salt and cook, stirring occasionally, for 4 minutes. Stir in the corn and tomatoes and simmer until the zucchini is tender. Serve turkey on top of vegetable mix.

Serves 4