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Nutrition Facts
Nutrition facts per serving:
- Calories 233
- Protein(gm)30
- Carbohydrate(gm)17
- Fat, total(gm)5
- Cholesterol(mg)66
- Saturated fat(gm)1
- Monosaturated fat(gm)1
- Polyunsaturated fat(gm)3
- Dietary Fiber, total(gm)4
- Sugar, total(gm)4
- Vitamin A(IU)292
- Vitamin C(mg)94
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)14
- Pyridoxine (Vit. B6)(mg)1
- Folate(µg)69
- Cobalamin (Vit. B12)(µg)0
- Sodium(mg)271
- Potassium(mg)738
- Calcium(DV %)40
- Iron(DV %)2
Southwest Chicken Skillet
Ingredients
- 1 tablespoon southwest chipotle-flavored salt-free seasoning (Mrs. Dash)
- 1 tablespoon cooking oil
- 1 pound skinless, boneless chicken breast halves, cut into bite-size strips
- 1 medium yellow sweet pepper, coarsely chopped
- 1 small zucchini, bias-sliced and quartered
- 1/2 of a medium onion, cut into thin wedges
- 1/2 cup bottled salsa
- 1/2 cup frozen whole kernel corn
- 1/2 cup cooked or canned black beans, rinsed and drained
- 4 8 inches whole wheat flour tortillas, hot cooked rice, or red sweet peppers with tops and ribs removed (optional)
- Chopped fresh cilantro (optional)
Directions
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, rice, or red peppers, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Sprinkle with cilantro, if desired.
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Tip:
Substitution Tip:
For an even lower sodium meal, use fresh deli salsa or homemade salsa rather than purchased bottled salsa.
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