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)
How To Make southwest chicken skillet
Sprinkle 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 tender
Add 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
Serve with warm tortillas. (To heat tortillas, wrap in damp microwave-safe paper towels; micro-cook on high power for 30 seconds).
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