Healthified Tex-Mex Chicken Skillet

79% less sat fat • 61% less sodium than the original recipe—see the comparison. No time to cook? Spice up your busy nights with this speedy solution.

Healthified Tex-Mex Chicken Skillet

LiveBetterAmericaRecipe by LiveBetterAmerica

Rated 0.0 Stars
12345Rated 0 Stars
12345
(0)

0

10 minutes

20 minutes

4 servings

Print


Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 cup mixture plus 1 tortilla
  • 370
  • 8g
    (Saturated Fat 1 1/2g, Trans Fat 0g)
  • 65mg
  • 650mg
  • 43g
    (Dietary Fiber 6g, Sugars 7g)
  • 34g
  • Percent Daily Value*
  • 6%
  • 160%
  • 6%
  • 15%
  • Exchanges
  • 1/2
  • 3 1/2
  • 2 1/2
  • 1
  • Carbohydrate Choices
  • 3

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

No tips for this one.

We don't have any special tips or techniques for this recipe.

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 Old El Paso® salsa
  • 1/2  cup Green Giant® frozen whole kernel corn
  • 1/2  cup Progresso® 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)

Directions

  1. 1Sprinkle 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. 2Add 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. 3Serve 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.

Categories: Chicken

Add a Comment
Rated 0.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
Post Post
 

Please Sign In

Sorry, we don’t have that username/password in our system. Please try again.
Post Post
Post Post
You must agree to the above terms.
Join Tablespoon

What's Up?

Close
  • You must supply your name.
  • Please describe the content you found before submitting your report.
  • Send cancel

Please wait while we submit your report...

We’re looking into your concern, and if it violates our policies, we’ll take it down ASAP.

Your confirmation number is . Please reference this number when checking on the status of your report.

Sorry we can’t process your report right now. It could be a technical problem.

Please try again in a few minutes, or visit our Contact Us page for more ways to reach us.

See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

previous next

Best. Recipes. Evah.

New Recipes

See All
previous next
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull

Ad Choices Ad Choice
© 2013 Tablespoon.com

Share It: Social

Cancel