Southwest Chicken Skillet
1 ounce envelope fajita seasoning mix
tablespoons cooking oil
ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
Nonstick spray coating
medium yellow or green sweet pepper, cut into squares
small zucchini, bias-sliced
small onion, cut into thin wedges
teaspoon chili powder
cup frozen whole kernel corn
cup cooked or canned black beans, rinsed and drained
8 inches flour tortillas (optional)
cup shredded reduced-fat Colby-Monterey Jack cheese (optional)
- 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.
- 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.
- 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.
Nutrition Facts(Southwest Chicken Skillet)
- Per serving:
- 191 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 45 mg chol.,
- 298 mg sodium,
- 18 g carb.,
- 2 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet