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Skinny Tex-Mex Chicken Skillet

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  • Prep 10 min
  • Total 20 min
  • Servings 4
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79% less sat fat • 61% less sodium than the original recipe. No time to cook? Spice up your busy nights with this speedy solution.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 pound skinless, boneless chicken breast halves, cut into bite-size strips
  • 1 tablespoon Southwest chipotle-flavor salt-free seasoning
  • 1 tablespoon oil
  • 1 medium yellow sweet pepper, coarsely chopped
  • 1 small zucchini, quartered and bias-sliced
  • 1/2 of a medium onion, cut into thin wedges
  • 1/2 cup salsa
  • 1/2 cup frozen whole kernel corn
  • 1/2 cup canned black beans, rinsed and drained
  • 4 8-inch whole wheat flour tortillas, hot cooked brown rice, or red sweet peppers with tops and ribs removed
  • Chopped fresh cilantro (optional)

Steps

  • 1
    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 chopped sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes more or until crisp-tender.
  • 2
    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.
  • 3
    Serve with warm tortillas or rice or inside red peppers. (To heat tortillas, wrap in paper towels; microwave on high [100%] power for 30 seconds.) Sprinkle with cilantro, if desired.

Nutrition

370 Calories, 8g Total Fat, 34g Protein, 43g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
70
Total Fat
8g
0%
Saturated Fat
1 1/2g
0%
Trans Fat
0g
Cholesterol
65mg
0%
Sodium
650mg
0%
Total Carbohydrate
43g
0%
Dietary Fiber
6g
0%
Sugars
7g
Protein
34g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
160%
160%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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