Mexican Chicken Stirfry Mess

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
20 oz Tyson boneless, skinless chicken breast 9 serving birds eye frozen peppers (red,green, yellow, onions) one cup serving (by RHO155) 14 tbsp Mario Black Olives (Sliced) (by SONIC12394) 11 tbsp Riverwalk Cantina Salsa (by FITNESSGAL21) 8 serving Zuchini squash, raw (by KRILLFURY) 10 tsp Old El Paso Taco Seasoning
Directions
cube chicken and put in skillet to brown, add peppers, onions and zuchini and stir occasionally until veggies are tender, add taco seasoning and salsa, top with olives and simmer together for a few minutes. Plate it up and add a dollop of sour cream (not added in nutrition count)

Serving Size: 6-8 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DEBIROTH.

Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 209.0
  • Total Fat: 6.3 g
  • Cholesterol: 54.2 mg
  • Sodium: 862.5 mg
  • Total Carbs: 13.8 g
  • Dietary Fiber: 1.5 g
  • Protein: 22.3 g

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