Sheri's StoryQuick and healthy meal for those hectic weeknights!
(mrs. dash) southwest chipotle-flavored salt-free seasoning
skinless, boneless chicken breast halves, cut into bite-size strips
medium yellow sweet pepper, coarsely chopped
small zucchini, bias-sliced and quartered
medium onion, cut into thin wedges
frozen whole kernel corn
cooked or canned black beans, rinsed and drained
8-inch carb balance tortillas (or whole wheat)
1Sprinkle chicken with seasoning. Heat oil over medium-high heat in a very large skillet. Add chicken; reduce heat to medium. Cook and stir about 2 minutes or until chicken is browned on all sides.
2Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes more or until crisp tender
3Add salsa, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through and chicken is no longer pink
4Serve with warm tortillas. (To heat tortillas, wrap in damp microwave-safe paper towels; micro-cook on high power for 30 seconds).
cindy sandberg cindyLs - Jun 16, 2012
This sounds really good! My family loves tacos and I'm always looking for creative ways to get more veggies into them! This sounds like just the ticket...saved! (Have enjoyed looking over all your healthy recipes!)
Sheri Mullins shlymu64 - Jun 17, 2012
Thanks.....it's a challenge to find meals my diabetic husband will eat. He's the typical beef and potato guy :). Hope you enjoy!
Vanessa "Nikita" Milare Kitkat777 - Jun 18, 2012