Sour cream, guacamole, cilantro, and tortilla chips for garnish
Preheat oven to 350 degrees F.
Place chicken in a roasting pan. Drizzle 1-2 Tablespoons oil over chicken and season with salt and pepper. Bake for 30-40 minutes until the juices run clear or the internal temperature reaches 165 degrees F. Remove from oven and cool. Shred meat into small bite size pieces with a fork or knife.
Heat 2 Tablespoons oil in a 2-quart saucepan over medium heat. Add bell peppers and zucchini. Sauté, stirring frequently, until tender but still slightly crisp.
Add chicken and Chili Starter. Heat for 10-15 minutes, stirring occasionally. Serve hot with suggested garnishes.