Spice up your summer with this chicken stir-fry dish it will only set you back 191 calories!

Ingredients:

1- to 1-1/2 ounce envelope fajita seasoning mix
1/2 cup water
2 tablespoons cooking oil
12 ounce skinless, boneless chicken breast halves, cut into 1-inch pieces Cooking oil spray
1 medium yellow or green sweet pepper, cut into squares
1 small zucchini, sliced on the bias
1/2 small onion, cut into thin wedges
2/3 cup salsa 1 teaspoon chili powder
1/2 cup frozen whole-kernel corn
1/2 cup cooked or canned black beans, rinsed and drained
8 8-inch flour tortillas (optional) 6 cup mixed greens (optional)
1/2 cup shredded reduced-fat Co-Jack cheese (optional)
Directions:

Combine fajita mix, water, and oil in a medium mixing bowl.
Add chicken to marinade; stir to coat. Let stand at room temperature for 15 minutes.
Preheat a large wok coated with cooking spray over medium heat.
Add peppers, zucchini and onion; cook for 2 to 3 minutes, or until crisp-tender. Set aside. Drain chicken; discard marinade.
Add chicken to wok. (Add additional cooking oil if necessary to prevent sticking.) Cook and stir for 4 to 5 minutes, or until no longer pink. Return vegetables to wok.
Stir together salsa and chili powder. Add salsa mixture, corn, and beans to wok. Cook and stir for 1 to 2 minutes.
Source

http://fitceleb.imnotobsessed.com/2008/07/30/southwestern-chicken-stir-f...