Private Recipe

Low Fat Southwest Chicken Skillet

★★★★★ 1 Review
Annacia avatar
By Annacia *
from 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.

serves 4
prep time 10 Min
cook time 10 Min
method Stove Top


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

  • 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.