Mexican Chicken & Rice Skillet

May 18, 2013

If you’re a lover of Mexican food, you’re going to want to try this! It’s spicy but won’t hurt you. The veggies are sauteed just enough to be crisp tender and the cumin and chili powder give it that distinct Mexican flavor that Tex-mex is famous for.

1 lb. boneless skinless chicken breasts, cut into thin strips

1 and 1/2 tablespoons taco seasoning

Cooking spray

1 medium onion, cut into thin strips

1 medium green pepper, cut into thin strips

1 1/2 cups zucchini squash, halved and sliced about 3/4? thick

2 teaspoons fresh garlic, minced or pressed

1 can stewed tomatoes, cut up

1 cup frozen corn, thawed

1/2 teaspoon salt

1 teaspoon ground cumin

1 tablespoon chili powder

1 and 1/2 cups cooked rice

fresh cilantro (optional)

Coat chicken strips with taco seasoning and toss to coat. Spray a large skillet with cooking spray,and stir-fry chicken unit no longer pink. Remove and set aside. In the same skillet, add more non-stick...
See the full directions on my site

Nutritions

Calories
996

Sodium
719mg
29% DV

Fat
63g
97% DV

Protein
18g
37% DV

Carbs
15g
5% DV

Fiber
4g
16% DV