Chicken and Summer Vegetables Recipe

Looking for an easy CHICKEN AND SUMMER VEGETABLES recipe? Learn how to make CHICKEN AND SUMMER VEGETABLES using healthy ingredients.


Submitted by march_ladybug

Makes 5 servings



INSTEAD OF MAKING TOSTADAS, MIX WITH BEANS. POSSIBLY SERVE OVER RICE? OR MAYBE A CORN MUFFIN! OH YEAH!!

Recipe Ingredients for CHICKEN AND SUMMER VEGETABLES

1 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons canola oil
12 ounces chicken breast tenders
1 cup chopped red onion (about 1)
1 cup fresh corn kernels (about 2 ears)
1 cup chopped zucchini (about 4 ounces)
1/2 cup green salsa
3 tablespoons chopped fresh cilantro, divided
1 Cooking spray
15 oz black beans

Recipe Directions for CHICKEN AND SUMMER VEGETABLES

  1. Combine first 3 ingredients, stirring well. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle the spice mixture evenly over chicken. Add chicken to pan; sauté for 3 minutes. Add onion, corn, and zucchini to pan; sauté for 2 minutes or until chicken is done. Stir in salsa and 2 tablespoons cilantro. Cook 2 minutes or until liquid almost evaporates, stirring frequently. Add beans and cook until heated through.

  2. Top with cheese.

Categories

Main Dish

Nutrition Facts
Serving Size 256.9g
Amount Per Serving
Calories
193
Calories from Fat
28
% Daily Value*
Total Fat
3.1g
5%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
27mg
9%
Sodium
717mg
30%
Potassium
188mg
5%
Total Carbohydrates
20.0g
7%
Dietary Fiber
3.7g
15%
Sugars
2.9g
Protein
18.5g
Vitamin A 4% Vitamin C 18%
Calcium 3% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
B-
  Good points
  • Very low in saturated fat
  •   Bad points
  • High in sodium
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