Grease a 9 x 13” casserole dish then set aside.

Sprinkle the chicken evenly with the cumin and chili powder and a pinch of salt.

Cook in a pan for 5-6 minutes per side, a 350 degree oven for 20-30 minutes or an instant pot for 5-7 minutes.

Remove the chicken and chop into small pieces.

Preheat the oven to 400°F

Using a melon baller or metal teaspoon, scoop out the center of each zucchini. Drizzle tops with one teaspoon of olive oil then place them skin side down in the casserole dish so the boat side is ready to be filled.

Next, heat olive oil in a large skillet over medium heat. Add the onion and the peppers (bell and jalapeno) and cook for 2-3 minutes, or until tender.

Next, add the rice, corn, beans and tomatoes along with the salsa. Stir everything together until well mixed and continue to cook for about 5 minutes to heat everything then remove the skillet from the heat and set aside.

 Stir in the cilantro and salt to taste to the filling. Spoon the filling into each zucchini until they are all heaping. Sprinkle each one with cheese and cover with foil.

Bake in the oven for 25 minutes then remove the foil and set the oven to broil.

Cook them for 5 more minutes, until the cheese is bubbly.

Allow them to cool for 5-10 minutes then top with fresh cilantro and serve with additional salsa if desired.