- make this recipe
- user reviews (1)
-
1
1 - 1 1/2 ounce fajita seasoning mix
-
1/2
cup water
-
2
tablespoons cooking oil
-
12
ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
-
Nonstick cooking spray
-
1
medium yellow or green sweet pepper, cut into squares
-
1
small zucchini, bias sliced
-
1/2
small onion, cut into thin wedges
-
2/3
cup salsa
-
1
teaspoon chili powder
-
1/2
cup frozen whole kernel corn
-
1/2
cup cooked or canned black beans, rinsed and drained
-
8
8 inches flour tortillas (optional)
-
6
cups mixed greens (optional)
-
1/2
cup shredded reduced-fat co-jack cheese (optional)
1. For marinade, combine the fajita mix, water, and oil in a medium mixing bowl. Add chicken to marinade; stir to coat. Let stand at room temperature for 15 minutes.
2. Spray a wok or large skillet with nonstick cooking spray. Preheat over medium heat. Add sweet pepper, zucchini, and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove from wok.
3. Drain chicken; discard marinade. Add chicken to wok. (Add additional tablespoon cooking oil to wok during cooking, if necessary, to prevent sticking.) Cook and stir for 4 to 5 minutes or until no longer pink. Return vegetables to wok. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes more or until heated through.
4. If desired, serve with warm tortillas and cheese. To warm the tortillas, wrap in microwave-safe paper towels; microwave on 100 percent power (high) for 30 seconds. Or serve atop a bed of mixed greens. Makes 4 servings.
- Tip Menu Suggestion:Make it a meal with cantaloupe or kiwi slices, breadsticks, and iced tea.
- Servings Per Recipe 4,
- Calories 191,
- Protein (gm) 20,
- Carbohydrate (gm) 18,
- Fat, total (gm) 6,
- Cholesterol (mg) 45,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 2,
- Vitamin A (IU) 486,
- Vitamin C (mg) 100,
- Sodium (mg) 298,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I have made this recipe many times. It is always a crowd pleaser. I serve it with spanish rice and a garden salad. I always get request for the recipe. It's a keeper.
5/19/2010 04:42:01 PM Report Abuse