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)
- In a medium bowl mix water, oil, and fajita seasoning.
- Add chicken and marinate for at least 20 minutes.
- Meanwhile, spray a large pan with cooking spray and heat over medium-high heat.
- Add onions, zucchini, and bell pepper and saute until tender.
- Remove from pan.
- Drain chicken and discard marinade.
- Place chicken in pan and saute until no longer pink, about 4-5 minutes.
- Add vegetables back to pan and add remaining ingredients.
- Stir to mix well and heat through.
- 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)