Spray a large nonstick skillet with cooking spray and heat over high heat. Add vegetables and saute over high heat until crisp-tender. Remove vegetables from skillet and keep warm. Re-heat skillet over high heat, add chicken and seasoning ingredients and toss well to coat. Continue cooking until chicken is no longer pink. Add a small amount of water and simmer for a few minutes. Return vegetables to skillet and heat through. Serve with tortillas, salsa, reduced fat cheese or sour cream, etc. (warm tortillas to make them more pliable).
Nutrients per serving:
Calories 274
Total Fat 3 grams
Saturated Fat 1 grams
Protein 31 grams
Carbohydrate 30 grams
Cholesterol 68 milligrams
Sodium 167 milligrams
Fiber 4 grams
Calcium 0 milligrams
Iron 0 milligrams
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 48 | ||
Calories from Fat: 7 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.1mg | 1 % | |
Potassium 275.6mg | 7 % | |
Total Carbohydrate 10.4g | 3 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 8g | ||
Protein 1.8g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 48
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