Recipe by Betty Crocker®
"Chili- and lime-marinated chicken breast strips stir-fry with summer squash, cilantro and picante sauce for a fast and fresh dinner."
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skinless, boneless chicken breast halves - cut into 1/2 inch strips
zucchini, thinly sliced
yellow squash, thinly sliced
chopped fresh cilantro
Great flavor and quick to prepare after the chicken is marinaded. I added some onion and red bell pepper when I sauted the squash and served it with rice.
This was really good. I found when served with white rice it was pretty bland, so next time I will serve it with some fried corn tortilla strips, refried beans, and pico de gallo. It was really easy and quite tasty!
I made this recipe last night and boy was it delicious! I only had zucchini, so I doubled up on this for the vegetables. I added a dash of tabasco for heat, since I was out of chili powder. I used a seasoning blend that had all sorts of spices in it. I served this over couscous, with a little mexican cheese and some fat free sour cream. This was a very fast last minute meal.
Very enjoyable recipe. I don't like squash or zucchini, so I swapped them out for red peppers (although I'll probably add other types of peppers in the future). It added great flavor to the meal and I will definitely make it again.
The wife and I enjoyed the flavour and ease of making it and will do this again real soon.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Chicken Stir-Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
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