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Skinny Tex-Mex Chicken Skillet
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Prep Time:
10 minutes
Total Time:
20 minutes
Healthy and quick alternative with reduced saturated fat and sodium. Perfect for busy nights.
Ingredients:
  • 1 pound skinless, boneless chicken breast halves, cut into bite-size strips
  • 1 tablespoon Southwest chipotle-flavor salt-free seasoning
  • 1 tablespoon oil
  • 1 medium yellow sweet pepper, coarsely chopped
  • 1 small zucchini, quartered and bias-sliced
  • 1/2 of a medium onion, cut into thin wedges
  • 1/2 cup salsa
  • 1/2 cup frozen whole kernel corn
  • 1/2 cup canned black beans, rinsed and drained
  • 4 8-inch whole wheat flour tortillas, hot cooked brown rice, or red sweet peppers with tops and ribs removed
  • Chopped fresh cilantro (optional)
Instructions:
  • Season chicken generously. Heat oil in a large skillet over medium-high heat. Add chicken and brown on all sides for about 2 minutes. Stir in sweet pepper, zucchini, and onion; cook for an additional 2 to 3 minutes until crisp-tender.
  • Combine salsa, corn, and beans in a skillet. Sauté for 1 to 2 minutes or until heated through and chicken is cooked.
  • Enjoy your dish with warm tortillas, rice, or nestled inside red peppers. Warm tortillas by wrapping in paper towels and microwaving them on high [100%] power for 30 seconds. Garnish with cilantro, if desired.

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