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Southwest Chicken Skillet

Makes: 4 servings
Start to Finish 30 mins
Southwest Chicken Skillet
  • 1 1 - 1 1/2 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)

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 191,
  • Fat, total (g) 6,
  • chol. (mg) 45,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • fiber (g) 2,
  • pro. (g) 20,
  • vit. A (RE) 103,
  • vit. C (mg) 100,
  • sodium (mg) 298,
  • calcium (mg) 20,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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