- make this recipe
- user reviews (2)
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1
1 - 1 1/2 ounce envelope fajita seasoning mix
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1/2
cup water
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2
tablespoons cooking oil
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12
ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
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Nonstick spray coating
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1
medium yellow or green sweet pepper, cut into squares
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1
small zucchini, bias-sliced
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1/2
small onion, cut into thin wedges
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2/3
cup salsa
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1
teaspoon chili powder
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1/2
cup frozen whole kernel corn
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1/2
cup cooked or canned black beans, rinsed and drained
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8
8 inches flour tortillas (optional)
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1/2
cup shredded reduced-fat Colby-Monterey Jack cheese (optional)
1. For marinade, in a medium mixing bowl combine fajita mix, water, and oil. Add chicken to marinade. Stir to coat. Let stand at room temperature for 15 minutes.
2. Spray a large skillet with nonstick coating. Preheat over medium heat. Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet.
3. Drain chicken; discard marinade. Add chicken to skillet. (If necessary, add 1 tablespoon cooking oil during cooking.) Cook and stir for 4 to 5 minutes or until no pink remains. Return vegetables to skillet. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through. Serve with warm tortillas and cheese, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Makes 4 servings.
- 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 (RE) 103,
- Vitamin C (mg) 100,
- Sodium (mg) 298,
- Calcium (DV %) 20,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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Looks really good, but the pictures do not match.
5/9/2012 03:00:10 PM Report AbuseMy husband does not eat chicken - but he loved this meal!
9/26/2011 01:16:19 PM Report Abuse