This recipe is easy and so so so good. Justin and I both love this recipe. We have eaten it a couple of different ways. I am putting the original way to eat it but if you want to try it another way then here are the instructions. We will sometimes eat it over rice instead of in a tortilla. We use brown rice which is healthier than white. Just cook rice as directed and then pour stir-fry over rice and viola! Or sometimes Justin just eats it by itself which is just as good as well. This will serve 4 people so we usually take the leftovers for lunch the next day.
Ingredients
1- to 1-1/2 ounce envelope fajita seasoning mix
1/2 cup water
2 tablespoons cooking oil
12 ounce 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 8-inch flour tortillas (optional)
6 cup mixed greens (optional)
1/2 cup shredded reduced-fat Co-Jack cheese (optional)
Directions
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.
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.
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
Nutrition facts per serving:
Servings Per Recipe 4 servings
Calories 191
Total Fat (g) 6
Saturated Fat (g) 1
Carbohydrate (g) 18
Fiber (g) 2
Protein (g) 20
*Percent Daily Values are based on a 2,000 calorie diet
-Compliments of Fitness Magazine
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