Spicy Southwest Chicken Stir-Fry
Serve with hot low-fat flour tortillas.

Serves 4

• Cooking oilspray
• 1 pound boneless skinless chicken breast halves, cut into 2 1/2 x 1/2 inch strips
• 1 1/4 teaspoons chili powder
• 1/4 teaspoon ground cumin
• 1 teaspoon vegetable oil
• 1 large green pepper, cut in strips
• 1 cup thinly sliced onions, separated into rings
• 1 cup frozen whole kernel corn
• 3/4 cup commercial thick & chunky salsa (you choose mild or hot)
• 1/4 cup cilantro leaves

Coat a large nonstick skillet with cooking spray, and place over high heat until hot.
Add chicken, stir fry 3 minutes. Stir in chili powder and cumin. Remove chicken from frypan, set aside.

Add oil to skillet, and heat over medium high heat. Add green pepper strips and onion, stir fry 3 minutes. Return chicken to frypan and stir in corn and salsa.
Stir fry 2 minutes more or until thoroughly heated. Garnish with cilantro leaves and serve with hot flour low fat tortillas.

Per Serving: 216 Calories; 1g Saturated Fat; 3g Fat (13.6% calories from fat); 29g Protein; 18g Carbohydrate; 3g Dietary Fiber; 66mg Cholesterol; 299mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.

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