• 1 Rating
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Instructions Checklist
  • 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.

Menu Suggestion:

Make it a meal with cantaloupe or kiwi slices, breadsticks, and iced tea.

Nutrition Facts

191 calories; total fat 6g; saturated fat 1g; cholesterol 45mg; sodium 298mg; carbohydrates 18g; fiber 2g; protein 20g; vitamin a 486IU; vitamin c 100mg; iron 2mg.

Reviews

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