low fat southwest chicken skillet

Name: Low Fat Southwest Chicken Skillet
Prep time: 10 min
Cook time: 10 min
Yield: 4
Cuisine: Southwestern
Ingredients: 1 ounce(s) envelope fajita seasoning mix or 1 oz of your own homemade mix; 1/2 cup(s) water; 2 tablespoon(s) cooking oil; 12 ounce(s) 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(s) salsa; 1 teaspoon(s) chili powder or to taste; 1/2 cup(s) frozen whole kernel corn; 1/2 cup(s) cooked or canned black beans, rinsed and drained; 8 - 8 inches flour tortillas (optional); 1/2 cup(s) shredded reduced-fat colby-monterey jack cheese (optional)

(1 rating)

review

Private Recipe by

Annacia *

@Annacia

Moose Jaw, SK

Try this low fat quick skillet dinner for a new take on Tex- Mex cooking. You may add rice to the dish if you like but it will up the calorie and carb amounts.

(1 rating)

yield 4 serving(s)

prep time 10 Min

cook time 10 Min

method Stove Top

Ingredients For low fat southwest chicken skillet

1 oz

envelope fajita seasoning mix or 1 oz of your own homemade mix
1/2 c

water
2 Tbsp

cooking oil
12 oz

skinless, boneless chicken breast halves, cut into 1-inch pieces
nonstick spray coating
1 md

yellow or green sweet pepper, cut into squares
1 sm

zucchini, bias-sliced
1/2 sm

onion, cut into thin wedges
2/3 c

salsa
1 tsp

chili powder or to taste
1/2 c

frozen whole kernel corn
1/2 c

cooked or canned black beans, rinsed and drained
8

8 inches flour tortillas (optional)
1/2 c

shredded reduced-fat colby-monterey jack cheese (optional)

How To Make low fat southwest chicken skillet

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.
4
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).
5
Nutrition: 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.
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