Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings (1 cup chicken mixture)
- Calories233
- Total Fat (g)5
- Saturated Fat (g)1
- Monounsaturated Fat (g)1
- Polyunsaturated Fat (g)3
- Cholesterol (mg)66
- Sodium (mg)271
- Carbohydrate (g)17
- Total Sugar (g)4
- Fiber (g)4
- Protein (g)30
- Vitamin C (DV%)159
- Calcium (DV%)4
- Iron (DV%)10
Southwest Chicken Skillet
Ingredients
- 1 tablespoonsouthwest chipotle-flavored salt-free seasoning (Mrs. Dash)
- 1 tablespooncooking oil
- 1 poundskinless, boneless chicken breast halves, cut into bite-size strips
- 1 mediumyellow sweet pepper, coarsely chopped
- 1 smallzucchini, bias-sliced and quartered
- 1/2 of a mediumonion, cut into thin wedges
- 1/2 cupbottled salsa
- 1/2 cupfrozen whole kernel corn
- 1/2 cupcooked or canned black beans, rinsed and drained
- 4 8-inchwhole 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.







