• 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.

    Ads will not print with your recipe
  • 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.

    Ads will not print with your recipe
  • 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.

    Ads will not print with your recipe
  • 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.

    Ads will not print with your recipe

Menu Suggestion:

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

Nutrition Facts

191 calories, 6 g fat (1 g saturated fat, 45 mg cholesterol, 298 mg sodium, 18 g carbohydrates, 2 g fiber, 20 g protein.


1 Ratings
  • 5 Rating Star 1