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.