Southwestern Chicken Stir-Fry Recipe 🌶️🍗
Overview:
This Southwestern Chicken Stir-Fry is a tantalizing fusion of flavors that comes together in just 30 minutes, making it the perfect choice for a quick and healthy meal any day of the week. Tender marinated chicken, vibrant sweet peppers, and wholesome corn are combined with zesty salsa and aromatic spices, creating a dish that’s bursting with Southwestern flair. Serve it up in warm flour tortillas for a satisfying and delicious meal that’s sure to please the whole family.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Servings: 4
- WW Points: 4 points per serving
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Boneless skinless chicken breast halves |
| 1/2 | Yellow sweet pepper |
| 2 | Green sweet peppers |
| 12 | Zucchini |
| – | Onion |
| 1 | Jar of salsa |
| 1 | Packet of fajita seasoning mix |
| 1/2 | Teaspoon chili powder |
| 2/3 | Cup frozen whole kernel corn |
| 1 | Can of black beans, drained and rinsed |
| 1/2 | Cup water |
| 8 | 8-inch flour tortillas |
| – | Low-fat Monterey Jack and Colby cheese |
| – | Cooking oil spray |
Instructions:
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Marinate the Chicken: In a medium mixing bowl, combine the fajita seasoning mix, water, and a drizzle of oil to create the marinade. Add the chicken breast halves to the marinade, ensuring they’re evenly coated. Allow the chicken to marinate at room temperature for 15 minutes.
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Prepare the Vegetables: While the chicken is marinating, prep the vegetables. Thinly slice the yellow and green sweet peppers, and dice the zucchini and onion.
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Stir-Fry the Vegetables: Spray a wok or large skillet with nonstick cooking spray and preheat it over medium heat. Add the sliced sweet peppers, diced zucchini, and onion to the wok. Stir-fry the vegetables for 2 to 3 minutes, or until they’re crisp-tender. Once done, remove the vegetables from the wok and set them aside.
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Cook the Chicken: Drain the marinated chicken, discarding any excess marinade. Add the chicken to the preheated wok. If necessary, add an additional tablespoon of cooking oil to prevent sticking. Cook and stir the chicken for 4 to 5 minutes, or until it’s no longer pink and is cooked through.
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Combine Ingredients: Once the chicken is cooked, return the cooked vegetables to the wok. In a small bowl, stir together the salsa and chili powder. Add the salsa mixture, along with the frozen corn and drained black beans, to the wok.
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Final Cooking: Cook and stir all the ingredients together for an additional 1 to 2 minutes, or until everything is heated through and well combined.
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Serve: If desired, warm the flour tortillas by wrapping them in microwave-safe paper towels and microwaving them on high for 30 seconds. Serve the Southwestern chicken stir-fry with warm tortillas and a sprinkle of low-fat Monterey Jack and Colby cheese for a deliciously satisfying meal.
Enjoy this flavorful Southwestern Chicken Stir-Fry as a wholesome dinner option that’s quick to prepare and bursting with vibrant flavors! 🌮🍽️
