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Stir-Fry Fajita Chicken, Squash, and Corn

Prep Time:

30 min

Cook Time:

1 hr

Serving Size:

3/4 cup stir-fry and 1/2 cup rice





1 3/4 cups brown rice, dry

1 1/2 teaspoon salt-free chili-lime seasoning blend

1/4 teaspoon granulated garlic

1 tablespoon fresh cilantro, chopped

2 tablespoons canola oil

1 cup onion, diced

4 cups (16 oz.) pre-cooked fajita chicken strips

3 1/2 cups butternut squash, peeled, diced into 1/2” inch pieces

1/2 cup fresh red bell pepper, diced

1 cup whole corn kernels

1/2 cup diced green chilies

1/2 cup canned low-sodium diced tomatoes

1/2 teaspoon black pepper

3/4 teaspoon ground cumin

1/4 teaspoon garlic powder

  1. Rinse fresh vegetables before cooking. Combine brown rice and 4 1/2 cups water in a large pot and bring to a boil. Turn heat down to low. Cover and cook until water is absorbed, about 30-40 minutes. Sprinkle with 1/2 teaspoon salt-free seasoning blend, granulated garlic, and cilantro. Mix well. Cover and keep warm.

  2. Heat canola oil in a large skillet. Cook onions for 2 minutes until soft.

  3. Add chicken, squash, and remaining salt-free seasoning blend. Stir-fry over high heat for 10 minutes or until squash is tender.

  4. Add red peppers, corn, green chilies, tomatoes, pepper, cumin, and garlic powder. Stir-fry over medium-high heat for no longer than 2 minutes so vegetables remain crunchy. Do not overcook. Reduce heat to low and let simmer for 2 minutes. Serve hot.

Nutrition Facts

Serving Size 3/4 cup stir-fry with 1/2 cup brown rice(302g)

6 servings per container

Amount per serving

Calories 420

% Daily Value *

Total Fat 11g


Saturated Fat 2g


Trans Fat 0g

Cholesterol 65mg


Sodium 680mg


Total Carbohydrate 62g


Dietary Fiber 5g


Total Sugars 4g

Includes 0g Added Sugars


Protein 20g

Vitamin D 0mcg


Calcium 77mg


Iron 3mg


Potassium 790mg


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