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Ingredients

• Chicken:
• 1/4 cup plain low-fat yogurt
• 2 tablespoons minced fresh cilantro
• 2 tablespoons lime juice
• 1/2 teaspoon ground cumin
• 1 large garlic clove, minced
• 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
• 
  Crust:
• 1 cup all-purpose flour, divided
• 3 tablespoons ice water
• 1 teaspoon cider vinegar
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 cup vegetable shortening
• 
  Remaining ingredients:
• 1 teaspoon olive oil, divided
• 2 cups frozen whole-kernel corn, thawed
• 2 1/4 cups fat-free, less-sodium chicken broth, divided
• 1 medium zucchini, halved lengthwise and thinly sliced (about 2 cups)
• 1 (4.5-ounce) can chopped green chiles, rinsed and drained
• 1/3 cup all-purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 1/8 teaspoon black pepper
• Cooking spray

Description

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