Southwestern Fiesta Chicken Skillet

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.

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.