Stir-Fry Fajita Chicken, Squash, and Corn
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
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.
Heat canola oil in a large skillet. Cook onions for 2 minutes until soft.
Add chicken, squash, and remaining salt-free seasoning blend. Stir-fry over high heat for 10 minutes or until squash is tender.
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.
Serving Size 3/4 cup stir-fry with 1/2 cup brown rice(302g)
6 servings per container
Amount per serving
% Daily Value *
Total Fat 11g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrate 62g
Dietary Fiber 5g
Total Sugars 4g
Includes 0g Added Sugars
Vitamin D 0mcg