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 salsa
1/2
cup frozen whole kernel corn
1/2
cup 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)
Preparation
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 chopped 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 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.
