Slice all vegetables (zucchini, green pepper, red pepper, onion, mushroom).

Spray a non-stick skillet with cooking spray or optional olive oil.

Cook ground chicken in the skillet over medium-high heat until completely cooked, about 10 minutes, breaking it up with a spoon.

Remove cooked ground chicken from pan and set aside.

Add chopped onions and minced garlic to the same pan.

Sauté until translucent.

Add sliced zucchini, mushrooms, red and green peppers to the pan.

Cover and cook, stirring often, until the vegetables are cooked and tender.

Do not drain any liquid that has accumulated.

Add the cooked ground chicken and chunky salsa to the vegetables in the pan.

Mix well to combine all ingredients.

Simmer the mixture for about 10 minutes, allowing the flavors to meld.

Serve the spicy ground chicken wrapped in soft flour tortillas or over rice.

Do not use ground chicken in the tube as it tends to be dry and can negatively impact the dish.