Southwest Chicken Skillet

• 8 ounces chicken breasts, sliced into strips
• 1 (1 ounce) packet fajita seasoning mix
• 12 tablespoon olive oil (use 2 T, I just don't want the nutritionals to be calculated on that much because most is drained of)
• 12 cup water
• 12 small onion, chopped
• 1 green bell pepper, chopped
• 1 zucchini, bias-sliced
• 23 cup salsa
• 1 teaspoon chili powder
• 12 cup frozen whole kernel corn
• 34 cup pinto beans, drained and rinsed
• shredded lettuce (optional) or mixed greens (optional)
• cheese (optional)
• sliced olive (optional)
• salsa (optional)

1. In a medium bowl mix water, oil, and fajita seasoning.
2. Add chicken and marinate for at least 20 minutes.
3. Meanwhile, spray a large pan with cooking spray and heat over medium-high heat.
4. Add onions, zucchini, and bell pepper and saute until tender.
5. Remove from pan.
6. Drain chicken and discard marinade.
7. Place chicken in pan and saute until no longer pink, about 4-5 minutes.
8. Add vegetables back to pan and add remaining ingredients.
9. Stir to mix well and heat through.
10. Serve with tortillas (corn or flour), olives, lettuce, cheese, extra salsa, avocado -- whatever works for you!

chicken breasts, olive oil, water, onion, green bell pepper, zucchini, salsa, chili powder, kernel corn, pinto beans, shredded lettuce, cheese, olive, salsa

Taken from www.food.com/recipe/southwest-chicken-skillet-324975 (may not work)