This recipe is a great way to use up left-over chicken. It’s quick, easy and tasty. I threw this meal together in about 30 minutes and served mock guack dip on the side. There really isn’t a recipe, per se, so I’ve listed what I included in my stir fry. You can switch it up to your liking.
- 3/4 teaspoon taco or fajita seasoning mix (or to taste)
- Sliced bell peppers, I used 1/2 red and 1/2 yellow
- 1/2 small onion sliced
- Corn on the cob (pre-cooked), remove kernels cob
- Romaine Lettuce
- Fat-free or low fat Sour Cream
- 1 1/2 to 1 3/4 cup chopped chicken breast
If chicken is not already precooked, chop into bite size pieces and place in a skillet sprayed with non-stick cooking oil. Cook over medium heat until chicken just starts to brown, then add the peppers, corn and onion. If using pre-cooked chicken, add after the veggies have started to cook through.
Add taco seasoning to 1/4 cup of hot water and mix well. Pour into skillet and cook until the taco/water mixture is reduced and the veggies/chicken are cooked through.
Remove from stir-fry from heat and drain off any extra liquid from the skillet.
Spoon a 1 1/2 cup serving onto the bed of lettuce. Add a dollop or two of sour cream.
This dish served two. Calories are in the neighborhood of 225 per serving. If adding 1/4 cup mock guack, plan on an additional 59 calories.
It’s a meal well under 300 calories that is healthy, low-fat and easy. The marriage of flavor and convenience makes it a great “on-the-fly” meal. The stir fry also makes a great filling for fajitas.