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Main dishes

Southwest Chicken Skillet

Southwest Chicken Skillet recipe
Recipe and Photo by: Better Homes and Gardens
Chicken breast tenders get their flavor from fajita seasoning mix in this quick skillet dish. Serve with tortillas and cheese and be ready for compliments!
time
prep:
1 min
total:
30 min
servings
total:
4 servings

What You Need

1
 1- to 1.5-ounce envelope fajita seasoning mix
1/2
cup  water
2
tablespoons  cooking oil
12
 ounces boneless skinless chicken breasts, 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-inch flour tortillas (optional)
1/2
cup  shredded reduced-fat Colby-Monterey Jack cheese (optional)

Make It

1. 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.

2. 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.

3. 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). Makes 4 servings.

K:63633v0:148222     Copyright - © [1994-2013] Meredith Corporation
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