Healthful Tex-Mex Chicken Skillet

By vail28

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 Old El Paso® salsa
• 1/2 cup Green Giant® frozen whole kernel corn
• 1/2 cup Progresso® 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

Details

Servings 4
Adapted from eatbetteramerica.com

Preparation

Step 1

1. 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.
2. 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.
3. 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.