Southwest Chicken Skillet

Serve this quick skillet dinner in warm tortillas for a new take on Mexican cooking.

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52 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
30 mins
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Southwest Chicken Skillet

Ingredients
1
1 ounce envelope fajita seasoning mix
1/2
cup water
2
tablespoons cooking oil
12
ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
 
Nonstick spray coating
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)
1/2
cup shredded reduced-fat Colby-Monterey Jack cheese (optional)

Directions

  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.

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
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