Southwest Chicken Skillet
|1 Tbsp||(mrs. dash) southwest chipotle-flavored salt-free seasoning|
|1/4 tsp||garlic powder|
|1 Tbsp||olive oil|
|1 lb||skinless, boneless chicken breast halves, cut into bite-size strips|
|1||medium yellow sweet pepper, coarsely chopped|
|1||small zucchini, bias-sliced and quartered|
|1/2||medium onion, cut into thin wedges|
|1/2 c||bottled salsa|
|1/2 c||frozen whole kernel corn|
|1/2 c||cooked or canned black beans, rinsed and drained|
|4||8-inch carb balance tortillas (or whole wheat)|
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DirectionsSprinkle 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.Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes more or until crisp tenderAdd salsa, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through and chicken is no longer pinkServe with warm tortillas. (To heat tortillas, wrap in damp microwave-safe paper towels; micro-cook on high power for 30 seconds).