Healthified Tex-Mex Chicken Skillet

 

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

Chopped fresh cilantro (optional)

• 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.