2 Tbsp. olive oil
1 bag (16 oz.) H-E-B Fajita Vegetables
1 bag (12 oz.) H-E-B Fully Cooked Chicken Breast Fajita Strips
1 bag (16 oz.) H-E-B Sliced Zucchini
1 bag (16 oz.) H-E-B Super Sweet Corn
Heat a heavy bottom soup pot over high heat for 3 minutes. Add the oil and fajita vegetables and stir fry for 4 minutes or until golden.
Add the chicken strips and stir-fry for 2 minutes.
Add the zucchini, corn and 2 cups water and bring the mixture to a boil, reduce heat to medium and cook for 10 minutes. Season to taste with your favorite Fajita spice and serve hot.
Serving size: 1 1/2 c. per serving, Calories: 250, Total Fat: 9g, Saturated Fat: 2g, Cholesterol: 40mg, Sodium: 290mg, Carbohydrates: 25g, Dietary Fiber: 3g, Sugar: 8g, Protein: 17g