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Chicken Vegetable Ranchero

Healthy Cooking from H-E-B



Quick and easy


Prep Time:

15 minutes

Cook Time:

20 minutes


4 servings


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 spice. 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 onions are golden. Add the tomatoes, zucchini, carrots, jalapeño and cilantro and stir-fry for 2 more minutes.

Add 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.
Nutritional Information
Calories: 280, Total Fat: 11g, Cholesterol: 100mg, Sodium: 180mg, Carbohydrates: 4g, Dietary Fiber: 1g, Sugar: 2g, Protein: 39g
Healthy Cooking from H-E-B

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