Healthy Cooking from H-E-B
1 1/2lb.Hill Country Fare Boneless Skinless Chicken Breast,
1/2tsp.Hill Country Fare Fajita Spice Blend,
2Tbsp.Hill Country Fare Canola Oil,
1/2sweet yellow onion, peeled and cut into 8 wedges,
2mediumtomatoes, cut each into 6 wedges,
2mediumzucchini, cut into 1/2-inch slices,
1carrot, peeled and cut into 1/4-inch slices,
1jalapeño pepper, seeded and chopped,
1Cut the chicken breasts into thin strips and season with the fajita spice. Combine the seasoned chicken strips and the canola oil in a bowl and set aside.
2Heat 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 onions are golden. Add the tomatoes, zucchini, carrots, jalapeño and cilantro and stir-fry for 2 more minutes.
3Add 1 cup water and bring mixture to a boil over high heat. Reduce heat 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, Carbohydrates: 4g, Dietary Fiber: 1g, Sugar: 2g, Protein: 39g