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Nutrition Facts
Serving Size 378 g
(Approx. 4 Servings)
Amount Per Serving
Calories 320 Calories From Fat 70
% Daily Value*
Total Fat 8 g 12%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 350 mg 15%
Total Carbohydrate 20 g 7%
Dietary Fiber 2 g 8%
Sugars 8 g
Protein 39 g
Vitamin A 20% Iron 10%
Vitamin C 60% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Calabacita Stew
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
4  People


Recipe makes 4 Servings

1 Lb H-E-B Natural Boneless, Skinless Chicken Breasts, cut into thin sliced
2 Tsp Bolners Fiesta Salt Free Fajita Seasoning
1 Tbsp Hill Country Fare Canola Oil
11 Oz Green Giant Mexicorn, drained
1 large zucchini, sliced and cubed
14 1/2 Oz H-E-B Diced Tomatoes
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Season sliced chicken breast with fajita seasoning; set aside.
Heat a large skillet over high heat for 3 minutes, add oil and chicken, stir-fry for 3-5 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.



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