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)

11 Pinches 2 Photos

Annacia *

Moose Jaw, SK

Updated on Mar 6, 2016

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.

Rate

prep time 10 Min

cook time 10 Min

method Stove Top

yield 4 serving(s)

Ingredients

1 ounce envelope fajita seasoning mix or 1 oz of your own homemade mix
1/2 cup water
2 tablespoons cooking oil
12 ounces 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 salsa
1 teaspoon chili powder or to taste
1/2 cup frozen whole kernel corn
1/2 cup cooked or canned black beans, rinsed and drained
8 - 8 inches flour tortillas (optional)
1/2 cup shredded reduced-fat colby-monterey jack cheese (optional)

How To Make low fat southwest chicken skillet

Step 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.

Step 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.
Step 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.
Step 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).
Step 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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