This is a great dish that utilizes fresh vegetables and lean meats. It's delicious while also low in sodium, fat and calories. I can't wait to try the leftovers in a wrap tomorrow.
Ingredients:
1.5 lbs. boneless skinless chicken breasts, cut into 1 inch pieces
1 medium red pepper, seeds removed and diced
1 medium green pepper, seeds removed and diced
1 medium yellow pepper, seeds removed and diced
1 med. sweet yellow onion, sliced
1 med zucchini, quartered and sliced
1/4 cup fresh cilantro, chopped
1 c. mild salsa
1/2 Tbsp. chili powder
1 lg. tomato, seeded and diced
1 - 8.75 oz can sweet corn, rinsed and drained
1 - 15 oz can black beans, rinsed and drained
Marinade Ingredients:
2 Tbsp. corn starch
2 tsp. chili powder
2 tsp. paprika
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. cayenne pepper
1 tsp. sugar
1 Tbsp. extra virgin olive oil
1 c. warm water
Directions:
1. Combine marinade ingredients in a medium mixing bowl with wire whisk, add chicken. Refrigerate and marinate for 2-4 hours.
2. Spray a large skillet with non-stick cooking spray and pre-heat over medium heat. Add peppers, onion, zucchini and cilantro. Heat and stir for 4-5 minutes until vegetables are a little tender. Remove from the skillet.
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| Fresh market vegetables ready to cook. |
3. Add mostly drained chicken to the skillet and brown while stirring, until cooked throughout (8-9 minutes). Place vegetables back into the skillet, stir. Add salsa, chili powder, corn and black beans while stirring. Simmer for 3-5 minutes, until heated throughout.
Recipe serves 6. Serving suggestions: Serve over wild brown rice or in a tortilla. Top with sour cream, cheese and/or chives.
