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Calabacita Stew
Prep Time:
10 minutes
Cook Time:
15 minutes
4 servings

1 pound boneless skinless chicken breasts, thin sliced (about 2 cups)

2 teaspoons sodium free fajita seasoning

1 Tbsp. 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

Nutritional Information

No Nutritional Information Available