Healthy Recipes From Fit City
Calabacita Stew
Makes about 4 servings in 25 minutes
| 1 | pound boneless skinless chicken breasts, thin sliced (about 2 cups) |
| 2 | teaspoons sodium free fajita seasoning |
| 1 | tablespoon canola oil |
| 1 | can (12 ounces) Mexi-Corn, drained |
| 1 | large zucchini squash, sliced and cubed |
| 1 | can (14.5 ounces) diced tomatoes |
Season sliced chicken breast with sodium free fajita seasoning; set aside.
Heat a large skillet over high heat for 3 minutes, add oil and chicken, stir-fry for 3 to 5 minutes until golden.
Add corn, zucchini and diced tomatoes to cooked chicken fajitas. Stir-fry calabacita mixture for 2 minutes and add 1 cup water. Bring mixture to a boil, cover and reduce heat to medium low. Cook for 10 more minutes. Stir and serve.
Nutrition Information: One serving = 1 ½ cups, Calories 223, Protein 29 grams, Fat 2 grams, Carbohydrates 21 grams, Cholesterol 65 mg, Sodium 960 mg.
Submitted by H-E-B
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