Southwest Chicken Skillet- Tried it out Thursday

We battle cholesterol issues around here. Not high, but not enough good cholesterol, so hubby's last check up sent me looking for more heart healthy recipes. Here is one I found at Heart Healthy Online that was a hit. And it's quick- perfect for our busy nights after work.

Southwest Chicken Skillet

Ingredients

• 1 tablespoon southwest chipotle-flavored salt-free seasoning (Mrs. Dash)
• 1 tablespoon cooking oil
• 1 pound skinless, boneless chicken breast halves, cut into bite-size strips  I used precooked bagged chicken strips (maybe not as healthy but quicker)
• 1 medium yellow sweet pepper, coarsely chopped
• 1 small zucchini, bias-sliced and quartered
• 1/2 of a medium onion, cut into thin wedges
• 1/2 cup bottled salsa
• 1/2 cup frozen whole kernel corn
• 1/2 cup cooked or canned black beans, rinsed and drained
• 4 8 inches whole wheat flour tortillas, hot cooked rice, or red sweet peppers with tops and ribs removed (optional)
• Chopped fresh cilantro (optional)

Directions

Sprinkle chicken with seasoning. Heat oil over medium-high heat in a very large skillet. Add chicken; reduce heat to medium. Cook and stir about 2 minutes or until chicken is browned on all sides. Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes more or until crisp tender.
Add salsa, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through and chicken is no longer pink.
Serve with warm tortillas, rice, or red peppers, if desired. (To heat tortillas, wrap in microwave-safe paper towels; micro-cook on high power for 30 seconds). Sprinkle with cilantro, if desired.

• Tip: Substitution Tip: For an even lower sodium meal, use fresh deli salsa or homemade salsa rather than purchased bottled salsa.

We had this over brown rice.

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