Healthified Tex-Mex Chicken Skillet

Healthified Tex-Mex Chicken Skillet

Healthified Tex-Mex Chicken Skillet
Provided by:
total prep
79% less sat fat • 61% less sodium than the original recipe— see the comparison. No time to cook? Spice up your busy nights with this speedy solution.


  • 1 pound skinless, boneless chicken breast halves, cut into bite-size strips
  • 1 tablespoon Southwest chipotle-flavor salt-free seasoning
  • Chopped fresh cilantro (optional)
  • 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 mild or medium thick 'n chunky 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


  • 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.

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