Ingredients
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8 ounces chicken breasts, sliced into strips
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1 (1 ounce) packet fajita seasoning mix
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1/2 tablespoon olive oil (use 2 T, I just don't want the nutritionals to be calculated on that much because most is drained of)
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1/2 cup water
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1/2 small onion, chopped
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1 zucchini, bias-sliced
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2/3 cup salsa
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1 teaspoon chili powder
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1/2 cup frozen whole kernel corn
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3/4 cup pinto beans, drained and rinsed
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shredded lettuce or mixed greens
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cheese
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sliced olive
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salsa
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1 green bell pepper, chopped
Instructions
- In a medium bowl mix water, oil, and fajita seasoning. Add chicken and marinate for at least 20 minutes.
- Meanwhile, spray a large pan with cooking spray and heat over medium-high heat. Add onions, zucchini, and bell pepper and saute until tender. Remove from pan.
- Drain chicken and discard marinade. Place chicken in pan and saute until no longer pink, about 4-5 minutes.
- Add vegetables back to pan and add remaining ingredients. Stir to mix well and heat through.
- Serve with tortillas (corn or flour), olives, lettuce, cheese, extra salsa, avocado -- whatever works for you!