Southwest Chicken Skillet Start To Finish 30 Minutes by 💥Fonte Maze💥 - Musely
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Southwest Chicken Skillet Start To Finish 30 Minutes

posted in Food & Drink
03/24/2014
  • Makes 4 servings
    Makes 4 servings
  • Ingredients:
    1 1 ounce envelope fajita seasoning 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
    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)

  • 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).

  • Thank You!
    Thank You!

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