Southwestern Chicken Stir Fry

A couple of weeks ago while "gettin' my hair did", I was glancing through Fitness Magazine and found several recipes that I immediately wrote down. This particular recipe had all of the ingredients that the husband and I just love. And with the variety of ways you can serve it, it is a very versatile dish. You could serve it over rice, in tortillas, or even with tortilla chips. I like a recipe that you can really change up.

Southwestern Chicken Stir Fry (4 servings at 4 points a piece)

Ingredients:

1 fajita seasoning envelope
1/2 cup water
1/2 tablespoon oil
12 oz chicken, cut in 1-inch pieces
Cooking Spray
1 small yellow pepper, cut into squares
1 small zucchini, cut in half lengthwise and sliced on the bias
1/2 small onion, cut into wedges
2/3 cup salsa
1 tsp chili powder
1/2 cup frozen whole kernel corn
1/2 cup canned black beans, rinsed and drained
1/2 cup shredded reduced fat co-jack cheese (optional)

Directions:

1. Combine fajita mix, water, and oil. Add chicken to marinade, and stir to coat. Let stand at room temperature for 15 minutes.

2. Preheat pan coated with cooking spray over medium heat. Add peppers, zucchini, and onions. Cook 2-3 minutes until crisp-tender. Set aside.

3. Drain chicken; discard marinade. Add chicken to pan. Cook and stir 4 to 5 minutes or until no longer pink. Return vegetables to pan. Stir together salsa and chili powder. Add salsa mixture, corn and beans. Cook and stir 1 to 2 minutes. Serve in tortillas with cheese if you'd like.

This recipe was everything I was hoping it would be. The husband of course was drooling over it before he even had a chance to taste it. I really liked that added touch of chili powder; it really added an excellent flavor to the dish. I served this with homemade tortilla chips and it was delicious. Oh, and the point value above does not include the cheese.