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Southwestern Chicken Stir-Fry

Southwestern Chicken Stir-Fry
Makes: 4  servings


  • 1 1 - 1 1/2ounce  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.

From FitnessMagazine.com