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Nutrition Facts
Serving Size 370 g
(Approx. 4 Servings)
Amount Per Serving
Calories 270 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2.5 g 13%
Trans Fat 0.5 g
Cholesterol 125 mg 42%
Sodium 230 mg 10%
Total Carbohydrate 8 g 3%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 42 g
Vitamin A 45% Iron 6%
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.
Chicken Vegetable Ranchero
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

1 1/2 Lb boneless skinless natural chicken breasts
1/2 Tsp Hill Country Fare Fajita Spice Blend
2 Tbsp Hill Country Fare Canola Oil
1/2 yellow onion, peeled and cut into 8 wedges
2 medium tomato, cut each into 6 wedges
2 medium zucchini, cut into 1/2-inch slices
1 carrots, peeled and cut into 1/4-inch slices
1 jalapeño pepper, seeded and chopped
1/4 cup(s) cilantro, chopped
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Cut the chicken breasts into thin strips and season with the fajita spice.
Combine seasoned chicken strips and the canola oil in a bowl and set aside.
Heat a large skillet over medium heat for 2 minutes.
Add seasoned chicken strips and onion wedges and stir-fry for 4 minutes or until onions are golden.
Add 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 with salt and pepper.



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