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-inch 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.

Substitution Tip: For an even lower sodium meal, use fresh deli salsa or homemade salsa rather than purchased bottled salsa.