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Southwestern Chicken Stir-Fry

Southwestern Chicken Stir-Fry

Nutrition Facts
  • cal. (kcal) 191
Southwestern Chicken Stir-Fry
  • Makes: 4 servings
  • Carb Grams Per Serving: 18


  • 1 1 - 1 1/2 - ounce envelope fajita seasoning mix
  • 1/2 cup water
  • 2 tablespoons cooking oil
  • 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
  • Cooking oil spray
  • 1 medium yellow or green sweet pepper, cut into squares
  • 1 small zucchini, sliced on the bias
  • 1/2 small onion, cut into thin wedges
  • 2/3 cup salsa
  • 1 teaspoon chili powder
  • 1/2 cup frozen whole-kernel corn
  • 1/2 cup cooked or canned black beans, rinsed and drained
  • 8 flour tortillas (optional)
  • 6 cups mixed greens (optional)
  • 1/2 cup shredded reduced-fat Co-Jack cheese (optional)


  1. Combine fajita mix, water, and oil in a medium mixing bowl. Add chicken to marinade; stir to coat. Let stand at room temperature for 15 minutes.
  2. Preheat a large wok coated with cooking spray over medium heat. Add peppers, zucchini and onion; cook for 2 to 3 minutes, or until crisp-tender. Set aside.
  3. Drain chicken; discard marinade. Add chicken to wok. (Add additional cooking oil if necessary to prevent sticking.) Cook and stir for 4 to 5 minutes, or until no longer pink. Return vegetables to wok. Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 191 cal., 6 g total fat (1 g sat. fat), 18 g carb. (2 g fiber), 20 g pro.

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