Chicken Vegetable Ranchero
1 1/2 lb. Hill Country Fare Boneless Skinless Chicken Breast
1/2 tsp. Hill Country Fare Fajita Spice Blend
2 Tbsp. Hill Country Fare Canola Oil
1/2 sweet yellow onion, peeled and cut into 8 wedges
2 medium tomatoes, cut each into 6 wedges
2 medium zucchini, cut into 1/2-inch slices
1 carrot, peeled and cut into 1/4-inch slices
1 jalapeño pepper, seeded and chopped
1/4 c. chopped cilantro
Cut the chicken breasts into thin strips and season with the fajita sp
ice. Combine the seasoned chicken strips and the canola oil in a bowl
and set aside.
Heat a large skillet over medium heat for 2 minutes. Add the seasoned
chicken strips and onion wedges and stir-fry for 4 minutes or until o
nions are golden. Add the tomatoes, zucchini, carrots, jalapeñ
o and cilantro and stir-fry for 2 more minutes.
Add 1 cup water and bring mixture to a boil over high heat. Reduce he
at to low, cover skillet and cook for 10 minutes. Season the Chicken
Vegetable Ranchero to taste with salt and pepper.
Calories: 280, Total Fat: 11g, Cholesterol: 100mg, Sodium: 180mg, Carb
ohydrates: 4g, Dietary Fiber: 1g, Sugar: 2g, Protein: 39g
Healthy Cooking from H-E-B