Ingredients for Southwest Stir Fry
- Fajita Seasoning Mix
- Water
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 green bell pepper
- 1 zucchini
- 1/2 medium onion
- 1/2 cup salsa
- 1 1/4 teaspoons chili powder
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can black beans, rinsed and drained
- 6 flour tortillas
- 1 cup shredded Mexican cheese blend
- 1/4 cup lime juice
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- non-stick cooking spray
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How to Make Southwest Stir Fry
- **Marinate the Chicken:** In a medium bowl, whisk together 1/4 cup lime juice, 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon salt. Add 1 pound boneless, skinless chicken breasts and marinate for at least 15 minutes (longer is better!).
- **Prep the Veggies:** While the chicken marinates, chop 1 green bell pepper, 1 zucchini, and 1/2 medium onion into bite-sized pieces.
- **Cook the Veggies:** Spray a large skillet with non-stick cooking spray and heat over medium heat. Add the chopped vegetables and cook until crisp-tender, about 5-7 minutes. Set aside.
- **Cook the Chicken:** Remove the chicken from the marinade (discard the marinade). Add the chicken to the skillet and cook for 4-5 minutes per side, or until cooked through.
- **Combine & Simmer:** Add the cooked vegetables back to the skillet. Stir in 1/2 cup salsa, 1/4 teaspoon chili powder, 1 (15-ounce) can of corn, drained, and 1 (15-ounce) can of black beans, rinsed and drained. Cook for 1-2 minutes, or until heated through.
- **Warm the Tortillas:** Microwave 6 corn or flour tortillas for 30 seconds, covered, to warm them.
- **Serve:** Serve the Southwest Stir Fry mixture in the warm tortillas. Top with your favorite shredded cheese (about 1 cup) and enjoy!
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
18g
Fat
29g
Carbs
17g
