Spicy Chicken and Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 220.3
  • Total Fat: 5.0 g
  • Cholesterol: 57.1 mg
  • Sodium: 112.4 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 4.4 g
  • Protein: 23.5 g

View full nutritional breakdown of Spicy Chicken and Vegetables calories by ingredient


Introduction

A Mexican-inspired take on chicken A Mexican-inspired take on chicken
Number of Servings: 4

Ingredients

    1 T butter
    1 hot pepper, chopped
    1/2 cup diced red onion
    1 clove garlic, minced
    12 oz boneless, skinless chicken breast, diced
    1 1/2 cups diced summer squash
    1 1/2 cups diced red pepper
    1 1/2 cups frozen corn, thawed
    1 t chili powder
    sea salt to taste
    fresh ground pepper to taste

Tips

Great served with a side salad of lettuce, onion, tomatoes, avocado, and balsamic vinaigrette.


Directions

Melt butter in large frying pan over medium heat. Add hot pepper, onion, and garlic. Saute until onion and garlic are soft (about 5-7 minutes). Add chicken and tomatoes and saute until chicken is white and thoroughly cooked (about 7 more minutes). Add all other ingredients and saute until thoroughly heated and squash and pepper are cooked but still slightly crunchy (about 10 min).

Serving Size: Makes four main-course servings

Number of Servings: 4

Recipe submitted by SparkPeople user EMILYMB95.