Ingredients:
1 tablespoon southwest salt-free seasoning (Mrs. Dash)
1 tablespoon cooking oil
1 pound skinless, boneless chicken breast halves,
cut into bite-size strips
1 medium yellow sweet pepper, coarsely chopped
1 small zucchini, bias-sliced and quartered
1/2 of a medium onion, cut into thin wedges
1/2 cup bottled salsa
1/2 cup frozen whole kernel corn
1/2 cup cooked or canned black beans, rinsed and drained
4 8 inches whole wheat flour tortillas, hot cooked rice,
or red sweet peppers with tops and ribs removed (optional)
Chopped fresh cilantro (optional)
Directions:
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 sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes more or until crisp tender.
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.
Serve with warm tortillas, rice, or red peppers, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Sprinkle with cilantro, if desired.
Makes 4 Equal Servings
Nutritional Info Per Serving: Calories 233, Carbs 17 g, Fat 5 g, Fiber 4 g, Protein 30 g
