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.
prep time10 Min
cook time10 Min
envelope fajita seasoning mix or 1 oz of your own homemade mix
skinless, boneless chicken breast halves, cut into 1-inch pieces
nonstick spray coating
yellow or green sweet pepper, cut into squares
onion, cut into thin wedges
chili powder or to taste
frozen whole kernel corn
cooked or canned black beans, rinsed and drained
8 inches flour tortillas (optional)
shredded reduced-fat colby-monterey jack cheese (optional)
How To Make
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.
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.
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.
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).
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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